I  HE  COUNTRYSIDE  MANUA! • 


THINGS  MOTHER 
USED  TO  MAKE 

LYDIA  MARIA  GWR?'^Y 


THINGS  MOTHER  USED  TO  MAKE 


THE  MACMILLAN  COMPANY 

HEW  YORK   •   BOSTON  •   CHICAGO   •  DALLAS 
ATLANTA   •    SAN  FRANCISCO 

MACMILLAN  &  CO.,  LIMITED 

LONDON   •  BOMBAY   •  CALCUTTA 
MELBOURNE 

THE  MACMILLAN  CO.  OF  CANADA,  LTD. 

TORONTO 


THINGS  MOTHER  USED 
TO  MAKE 


BT 
LYDIA  MARIA  GURNEY 

A  COLLECTION  OF   OLD   TIME   RECIPES,  SOME  NEARLY  ONE 
HUNDRED  YEARS  OLD  AND  NEVER  PUBLISHED  BEFORE 


flork 

THE  MACMILLAN  COMPANY 
1913 

AU  rights  reserved 


COPTKIOHT,   1912, 

BY  THE  SUBURBAN  PRESS 

COPTBIGHT,    1913, 

BT  THE  MACMILLAN  COMPANY 
Set  up  and  eleotrotyped.    Published  December,  1913. 


INTRODUCTION 

The  Things  Mother  Used  To  Make  consist  of  old 
fashioned  recipes,  which  have  been  for  the  most  part 
handed  down  by  word  of  mouth  from  one  generation 
to  another,  extending  over  a  period  of  nearly  one 
hundred  years.  The  author,  a  New  England  woman, 
has  during  her  life  tested  out  in  her  own  kitchen  the 
greater  part  of  these  recipes,  which  represent  the 
best  cookery  of  those  times. 

This  material  was  originally  published  in  Suburban 
Life,  where  it  obtained  such  recognition  as  seemed  to 
warrant  its  preservation  in  book  form.  The  original 
material  has  accordingly  been  amplified,  and  it  is 
here  presented  as  one  of  the  volumes  in  the  series 
of  Countryside  Manuals. 

FRANK  A.  ARNOLD 
NEW  YORK 
September  15,  1913 


M      S05 


AUTHOR'S  FOREWORD 

Good  food  depends  as  largely  upon  the  judgment 
of  the  cook,  as  upon  the  materials  used.  These 
recipes  and  Household  Hints  are  written  very  plainly, 
for  those  who  have  had  no  experience,  no  practice 
and  possibly  have  little  judgment. 

They  are  very  simple,  not  expensive,  and  if  fol- 
lowed closely,  will  ensure  success.  It  is  the  hope  of 
the  writer  of  this  book  that  the  young  and  inex- 
perienced housekeeper  may  find  it  a  real  help. 

L.  M.  GURNET. 


CONTENTS 

Breads  PAGE 

Bannocks 1 

Boston  Brown  Bread 1 

Brown  Bread  (Baked) 2 

Coffee  Cakes 2 

Corn  Meal  Gems 2 

Cream  of  Tartar  Biscuits 8 

Crullers 3 

Delicious  Dip  Toast ; 3 

Doughnuts 4 

Fried  Bread 4 

German  Toast 4 

Soft  Gingerbread 5 

Huckleberry  Cake 5 

Quick  Graham  Bread 5 

Graham  Bread  (Raised  Over  Night) 6 

Graham  Muffins 6 

Sour  Milk  Griddle  Cakes 6 

Sweet  Milk  Griddle  Cakes 7 

Jenny  Lind  Tea  Cake 7 

Real  Johnny  Cake 8 

New  England  Buns 8 

Nut  Bread 9 

Oatmeal  Bread 9 

Parker  House  Rolls 10 

Popovers 10 

Rye  Muffins 11 

Breakfast  Sally  Lunn 11 


xii  CONTENTS 

PAGE 

Dumplings 85 

New  England  Boiled  Dinner 86 

Brunswick  Stew 36 

How  to  Corn  Beef 37 

Corned  Beef  Hash 37 

Breaded  Pork  Chops 38 

Potted  Beef 38 

A  Fine  Way  to  Cook  Veal 38 

Veal  Patties 39 

Miscellaneous 

Boston  Baked  Beans 40 

A  Breakfast  Dish 40 

Cracker  Tea  for  Invalids 40 

Crust  Coffee 41 

Grape  Juice 41 

Mince  Meat 42 

Home-Made  Potato  Yeast 42 

Pickles 

Pickled  Cauliflower 43 

Green  Chopped  Pickle,  No.  1 43 

Green  Chopped  Pickle,  No.  2 44 

Chili  Sauce,  No.  1 44 

Chili  Sauce,  No.  2 45 

Chili  Sauce,  No.  3 45 

Chow  Chow,  No.  1 46 

Chow  Chow,  No.  2 46 

Cold  Catsup 47 

Cora  Relish 47 

Home-Made  Cucumber  Pickles 47 

Quickly  Made  Cucumber  Pickle 48 

MizedPicklea..                           48 


CONTENTS  xiii 

PAGE 

Piccalilli,  No.  1 49 

Piccalilli,  No.  2 49 

Piccalilli,  No.  3 • 50 

Tomato  Catsup,  No.  1 50 

Tomato  Catsup,  No,  2 51 

Pickled  Watermelon  Rind 51 

Pies 

Rich  Pie  Crust 52 

Pork  Apple  Pie 52 

Chocolate  Custard  Pie 52 

Cocoanut  Pie 53 

Cranberry  Pie 53 

Cream  Pie 54 

Old-Time  Custard  Pie 54 

Frosted  Lemon  Pie 54 

Mock  Mince  Pie 55 

Pumpkin  Pie,  No.  1 ' 55 

Pumpkin  Pie,  No.  2 56 

Rhubarb  Pie 56 

Rolley  Polys 56 

Squash  Pie 57 

Cream  Washington  Pies 57 

Cream  for  Filling 58 

Preserves 

Crab  Apple  Jelly 59 

California  Jam 59 

Canned  Cherries 59 

Cherry  Conserve 60 

Preserved  Citron 60 

Currant  Jelly 61 

Spiced  Currants 61 


xiv  CONTENTS 

PAGE 

Cranberry  Jelly 61 

Grape  Conserve 62 

Grape  Marmalade 62 

Grape  Preserve 62 

Orange  Marmalade 63 

Peach  Marmalade 63 

To  Can  Peaches 64 

Pickled  Peaches 64 

Ginger  Pears 65 

Preserved  Pears 65 

-Way  to  Pickle  Pears 66 

To  Preserve  Pineapple 66 

Quince  Jelly 66 

Quince  Marmalade 67 

Quince  Sauce 67 

Raspberry  Jam,  No.  1 67 

Raspberry  Jam,  No.  2 68 

To  Keep  Rhubarb  Through  the  Whiter 68 

Rhubarb  Marmalade 68 

Rhubarb  Jam 69 

Spiced  Fruit 69 

Puddings 

Bread  Pudding 70 

Steamed  Chocolate  Pudding 70 

Graham  Pudding 71 

Hasty  Pudding 71 

Baked  Indian  Pudding 71 

Orange  Pudding 72 

Plum  Pudding 72 

Queen's  Pudding 73 

Poor  Man's  Rice  Pudding 73 

Suet  Pudding 74 

Tapioca  Cream 74 


CONTENTS  xv 

Sauces  PAGE 

Chocolate  Sauce 75 

Cold  Sauce 75 

Cranberry  Sauce 75 

Cream  Mustard 75 

Egg  Sauce,  for  Chocolate  Pudding 76 

Pudding  Sauce 76 

Salad  Dressing 76 

Sauce,  for  Graham  Pudding 77 

Soups 

Bean  Porridge 78 

Connecticut  Clam  Chowder 78 

Massachusetts  Clam  Chowder 79 

New  England  Fish  Chowder 79 

Lamb  Broth 80 

A  Good  Oyster  Stew 80 

Potato  Soup 81 

Vegetables 

Green  Corn  Fritters 82 

Delicious  Stuffed  Baked  Potatoes 82 

Creamed  Potatoes 82 

Scalloped  Potatoes 83 

Baked  Tomatoes 83 

Fried  Tomatoes 83 

APPENDIX:  HOUSEHOLD  HINTS 87 


THINGS  MOTHER  USED  TO  MAKE 


THINGS  MOTHER  USED  TO  MAKE 

BREADS 

Bannocks 

1  Cupful  of  Thick  Sour  2  Cupfuls  of  Flour 

Milk  Yz  Cupful  of  Indian  Meal 

3/2  Cupful  of  Sugar  1  Teaspoonful  of  Soda 

1  Egg  A  pinch  of  Salt 

Make  the  mixture  stiff  enough  to  drop  from  a 
spoon.  Drop  mixture,  size  of  a  walnut,  into  boiling 
fat.  Serve  warm,  with  maple  syrup. 

Boston  Brown  Bread 

1  Cupful  of  Rye  Meal  1  Cupful  of  Sour  Milk 

1  Cupful  of  Graham  1  Cupful  of  Molasses 

Meal  1  Teaspoonful  of  Salt 

1  Cupful  of  Indian  Meal  1  Heaping  Teaspoonful 
1  Cupful  of  Sweet  Milk  of  Soda 

Stir  the  meals  and  salt  together.  Beat  the  soda 
into  the  molasses  until  it  foams;  add  sour  milk,  mix 
all  together  and  pour  into  a  tin  pail  which  has  been 
well  greased,  if  you  have  no  brown-bread  steamer. 

1 


8  THINGS  MOTHER  USED  TO  MAKE 

Set  tjtte  pail  into  a  kettle  of  boiling  water  and  steam 
three  or,  four  hours,  keeping  it  tightly  covered. 

^::«*'X>sU  "I;..:  A  ,-: 

Brown  Bread  (Baked) 

1  Cupful  of  Indian  Meal      1  Cupful  of  Molasses 

1  Cupful  of  Rye  Meal  (scant) 

Yz  Cupful  of  Flour  1  Cupful  of  Milk  or  Water 

1  Teaspoonful  of  Soda 

Put  the  meals  and  flour  together.  Stir  soda  into 
molasses  until  it  foams.  Add  salt  and  milk  or  water. 
Mix  all  together.  Bake  in  a  tin  pail  with  cover  on  for 
two  and  a  half  hours. 

Coffee  Cakes 

When  your  dough  for  yeast  bread  is  risen  light  and 
fluffy,  cut  off  small  pieces  and  roll  as  big  as  your 
finger,  four  inches  long.  Fold  and  twist  to  two  inches 
long  and  fry  in  deep  fat.  Serve  hot  with  coffee. 

Corn  Meal  Gems 

2  Cupfuls  of  Flour  1  Teaspoonful  of  Baking 

1  Cupful  of  Corn  Meal  Soda 

(bolted  is  best)  1  Egg 

2  Cupfuls  of  Milk  y^  Cupful  of  Sugar 

2  Teaspoonfuls  of  Cream     ¥%  Teaspoonful  of  Salt 
of  Tartar 

Stir  the  flour  and  meal  together,  adding  cream  of 
tartar,  soda,  salt  and  sugar.  Beat  the  egg,  add  the 


THINGS  MOTHER  USED  TO  MAKE  3 

milk  to  it,  and  stir  into  the  other  ingredients.    Bake 
in  a  gem-pan  twenty  minutes. 

Cream  of  Tartar  Biscuits 

1  Pint  of  Flour  1    Teaspoonful  of  Soda 

2  Teaspoonfuls  of  Cream     J^  Teaspoonful  of  Salt 

of  Tartar  1    Tablespoonf ul  of  Lard 

Stir  cream  of  tartar,  soda,  salt  and  lard  into  the 
flour;  mix  with  milk  or  water,  handling  as  little  as 
possible.  Roll  and  cut  into  rounds.  Baking-powder 
can  be  used  in  place  of  soda  and  cream  of  tartar. 

Crullers 

Use  the  recipe  for  doughnuts,  adding  one  egg  and 
a  little  more  butter.  Roll  a  small  piece  of  the  dough 
to  the  size  of  your  finger,  and  eight  inches  long, 
double  it,  and  twist  the  two  rolls  together.  Fry  in 
boiling  fat. 

Delicious  Dip  Toast 

Cut  slices  of  bread,  one-half  inch  thick;  toast  each 
side  to  a  delicate  brown.  Dip  these  into  hot,  salted 
milk,  letting  them  remain  until  soft.  Lay  them  on  a 
platter  and  spread  a  little  butter  over  each  slice. 
Take  one  quart  of  milk  more  or  less  according  to 
size  of  family;  heat  in  a  double  boiler,  salt  to  taste. 
Wet  two  tablespoonfuls  of  flour  with  a  little  water; 
stir  until  smooth,  and  pour  into  the  milk  when  boil- 
ing. Make  this  of  the  consistency  of  rich  cream;  add 


4  THINGS  MOTHER  USED  TO  MAKE 

a  piece  of  butter  the  size  of  a  walnut,  and  pour  over 
the  toasted  bread.    Serve  hot. 

Doughnuts 

1  Egg  1  Teaspoonful  of  Soda 

1  Cupful  of  Milk  Piece  of  Butter  the  Size 

1  and  1/3  Cupfuls  of  of  a  Walnut 

Sugar  1/4  Teaspoonful  of  Cinna- 

2  Teaspoonf uls  of  Cream  mon  or  Nutmeg 

of  Tartar  Salt,  and  Flour  enough 

to  roll  soft 

Beat  the  egg  and  sugar  together  and  add  the  milk 
and  butter.  Stir  the  soda  and  cream  of  tartar  into 
the  flour,  dry;  mix  all  together,  with  the  flour  and 
salt.  Cut  into  rings  and  fry  in  deep  fat.  Lay  them 
on  brown  paper  when  you  take  them  from  the  fat. 

Fried  Bread 

After  frying  pork  or  bacon,  put  into  the  fat  slices 
of  stale  bread.  As  it  fries,  pour  over  each  slice  a 
little  milk  or  water  and  salt  to  taste,  turn  and  fry  on 
the  opposite  side.  This  is  a  very  appetizing  dish. 

German  Toast 

1  Cupful  of  Milk  Pinch  of  Salt 

1  Egg  4  or  5  Slices  of  Bread 

Beat  together  one  egg,  one  cupful  of  milk,  and  a 
little  salt.  Dip  slices  of  stale  bread  into  this  mixture, 


THINGS   MOTHER  USED  TO   MAKE  5 

and  fry  on  a  griddle  in  butter  or  pork  fat.    Serve  hot 
with  butter  and  maple  syrup. 

Soft  Gingerbread 

1  Cupful  of  Molasses  1  Teaspoonful  of  Ginger 

1  Cupful  of  Sour  Milk  1  Teaspoonful  of  Soda 

Yl  Cupful  of  Butter  or  J^  Teaspoonful  of  Salt 
Lard 

Stir  the  soda  into  the  molasses  until  it  foams,  add 
sour  milk,  ginger,  salt  and  melted  butter.  Last  of 
all,  add  flour  enough  for  quite  a  stiff  batter,  and 
bake.  This  makes  one  sheet. 

Huckleberry  Cake 

Pick  over  and  wash  and  flour  well  one  cupful  of 
fresh  huckleberries.  Add  these  to  the  batter  for 
soft  gingerbread.  Serve  hot,  with  butter. 

Quick  Graham  Bread 

1  Pint  of  Graham  Meal       1  Teaspoonful  of  Soda 
1/2  Cupful  of  Molasses         1  Teaspoonful  of  Salt 
1  Cupful  of  Sour  Milk 

Stir  soda  into  the  molasses,  add  sour  milk  and 
salt;  add  all  to  the  meal,  beating  well.  Sweet  milk 
will  do  with  a  little  less  soda.  Bake  thirty  minutes, 
or  according  to  heat  of  the  oven.  A  moderate  oven 
is  best. 


6  THINGS  MOTHER  USED  TO  MAKE 

Graham  Bread  (raised  over  night) 

3  Cupfuls  of  Flour  1  Tablespoonful  of  Lard 

3  Cupfuls  of  Graham  1  Teaspoonful  of  Salt 

Meal  1  Yeast  Cake 

3  Tablespoonfuls  of  Sugar 

Mix  flour  and  meal  together  and  rub  in  lard,  sugar 
and  salt.  Add  yeast  cake  which  has  been  dissolved 
in  one-half  cup  of  cold  water.  Mix  with  warm  water 
at  night.  Set  in  a  warm  place  to  rise.  In  the  morn- 
ing stir  and  let  rise  to  twice  its  bulk.  Knead  and 
put  in  baking  pans.  Raise  again  and  bake  forty-five 
minutes. 

Graham  Muffins 

1  Pint  of  Graham  Flour      J^  Pint  of  White  Flour 
J^  Cupful  of  Molasses         1  Teaspoonful  of  Soda 

1  Teaspoonful  of  Salt 

Put  the  salt  into  the  flour  and  soda  into  the 
molasses.  Stir  all  together  and  mix  with  milk  or 
water.  Drop  into  muffin  tins  and  bake  twenty 
minutes. 

Sour  Milk  Griddle  Cakes 

2  Cupfuls  of  Sour  Milk       1  Teaspoonful  of  Salt 
2  Teaspoonfuls  of  Soda 

Stir  the  soda  and  salt  into  the  milk  and  add  flour 
enough  to  make  thin  batter.  Fry  on  a  well-greased 


THINGS  MOTHER  USED  TO  MAKE  7 

griddle.    One  spoonful  for  each  cake.    Serve  hot  with 
butter  and  maple  syrup. 


Sweet  Milk  Griddle  Cakes 

1  Egg  1  Level    Teaspoonful    of 

1  Pint  of  Sweet  Milk  Soda 

2  Level  Teaspoonf uls  of      Pinch  of  Salt 

Cream  of  Tartar  Flour  enough  for  thin  bat- 

ter 

Mix  soda  and  cream  of  tartar  with  flour.  Beat 
the  egg,  add  milk  and  stir  into  flour.  Fry  in  small 
cakes  on  a  griddle. 


Jenny  Lind  Tea  Cake 

3  Cupfuls  of  Flour  1  Tablespoonful  of  Melt- 
%  Cupful  of  Sugar  ed  Butter 

1  Egg  2  Teaspoonfuls  of  Cream 
1  Teaspoonful  of  Soda  of  Tartar 

Stir  salt,  soda  and  cream  of  tartar  into  the  dry 
flour.  Beat  the  egg,  add  sugar  and  butter,  stir  into 
the  flour  and  mix  with  enough  milk  to  make  batter 
as  thick  as  a  cake.  Bake  in  a  moderate  oven.  To  be 
eaten  hot  with  butter. 


8  THINGS  MOTHER  USED  TO  MAKE 

Real  Johnny  Cake 

2  Cupfuls  of  Flour  1  Teaspoonful  of  Cream 

1  Cupful  of  Yellow  Meal  of  Tartar 

4  Tablespoonfuls  of  Sugar  J^  Teaspoonful  of  Soda 
1  Teaspoonful  of  Salt  or, 

2  Teaspoonf  uls  of  Baking- 
powder 

Add  enough  milk  or  water  to  make  a  thin  batter, 
and  bake. 

New  England  Buns 

1  Cupful  of  Milk  %  Teaspoonful  of  Soda 

1    and    1/3    Cupfuls    of     %  Teaspoonful  of  Salt 

Sugar  1  Yeast  Cake 

2/3  Cupful  of  Butter  or    Flour    enough    for    Soft 

Lard  Dough 

1/2  Cupful  of  Currants 
1  Teaspoonful  of  Extract 

of  Lemon 

Dissolve  the  yeast  in  a  half-cupful  of  cold  water. 
Scald  the  milk  and,  when  nearly  cold,  add  the  yeast, 
half  the  sugar,  and  flour  enough  to  make  a  thin 
batter;  let  it  rise  to  twice  its  bulk.  When  light  and 
foamy,  add  the  rest  of  the  ingredients;  sprinkle  a 
little  flour  over  the  currants,  stir  the  soda  into  the 
flour,  using  flour  enough  to  make  stiff  dough.  Set 
again,  then  roll,  cut  with  a  cooky-cutter,  about  an 
inch  thick,  and  let  rise  again.  Bake  in  a  moderate 


THINGS  MOTHER  USED  TO  MAKE  9 

oven  twenty-five  minutes.  Mix  in  the  morning,  if 
wanted  for  the  evening  meal.  When  done,  brush 
over  the  top,  while  warm,  with  equal  parts  of  milk 
and  molasses. 

Nut  Bread 


Cupfuls  of  Flour  1  Egg 

3  Teaspoonfuls  of  Baking-  1  Cupful  of  Milk 

powder  J4  Cupful  of  English  Wal- 

J4  Teaspoonful  of  Salt  nut  Meats,  chopped 

J/2  Cupful  of  Sugar  fine 

Beat  egg  and  sugar  together,  then  add  milk  and 
salt.  Sift  the  baking-powder  into  the  dry  flour,  and 
put  all  the  ingredients  together.  Add  the  nuts  last, 
covering  with  a  little  flour,  to  prevent  falling,  and 
bake  in  a  moderate  oven  one  hour. 

Oatmeal  Bread 

2  Cupfuls  of  Rolled  Oats    %  Cupful  of  Molasses 
3^  Cupfuls  of  Boiling         1  Yeast  Cake 
Water  Pinch  of  Salt 

Let  the  rolled  oats  and  boiling  water  stand  until 
cool,  then  add  the  molasses,  salt,  and  yeast  cake 
which  has  been  dissolved  in  cold  water.  Stir  in  flour 
enough  to  make  a  stiff  dough.  Let  it  rise  over  night. 
In  the  morning,  stir  it  down  and  let  it  rise  again. 
Mold  into  loaves  and  let  rise  again. 

Bake   forty-five   minutes    in   a   moderate   oven. 

This  will  make  three  small  loaves. 


10  THINGS  MOTHER  USED  TO  MAKE 


Parker  House  Rolls 

1  Quart  of  Flour  1  Teaspoonf  ul  of  Salt 

1  Tablespoonful  of  Lard  J^  Pint  of  Milk 

3  Tablespoonfuls  of  1  Yeast  Cake 
Sugar 

Scald  the  milk.  When  nearly  cold  add  the  yeast 
cake  which  has  been  dissolved  in  one-half  cup  of 
cold  water.  Rub  into  the  flour,  the  lard,  sugar  and 
salt.  Stir  all  together  with  a  knife  and  knead.  Let 
rise  to  twice  its  bulk  and  knead.  Let  rise  again  and 
knead.  Roll  half  an  inch  thick,  cut  into  rounds, 
spread  with  butter  and  double  over.  Rise  again, 
bake  twenty  minutes  in  a  hot  oven.  Mix  at  ten 
o'clock  in  the  morning  if  wanted  for  supper,  a  little 
earlier  in  cold  weather. 


Popovers 

1  Egg  1  Cupful  of  Flour 

1  Cupful  of  Milk 

Beat  the  egg,  and  stir  flour  and  milk  in  slowly, 
a  little  flour,  then  a  little  milk.  Salt  a  little.  This 
will  make  a  very  thin  batter.  Drop  into  well- 
buttered  muffin  pan,  bake  in  a  very  hot  oven  and 
serve  with  hot  sauce  for  a  pudding,  or  eat  with 
butter. 


THINGS  MOTHER  USED  TO  MAKE  11 

Rye  Muffins 

2  Cupfuls  of  Flour  1  Teaspoonful  of  Salt 

1  Cupful  of  Rye  Meal         l/3  Cupful   of  Yeast   or 

3  Tablespoonfuls      of          1   Yeast  Cake  dissolved 

Sugar  in  Water 

Mix  with  warm  water  at  night.  In  the  morning 
add  one-quarter  teaspoonful  of  soda,  dissolved  in 
two  tablespoonfuls  of  boiling  water;  stir  well.  Bake 
in  a  gem-pan  for  twenty  or  thirty  minutes. 

Breakfast  Sally  Lunn 

1  Egg  2  Teacupf  uls  of  Milk 

1  Quart  of  Flour  2  Teaspoonfuls  of  Cream 

Piece  of  Butter  the  size  of  Tartar 

of  an  Egg  1  Teaspoonful  of  Soda 

4  Tablespoonfuls  of  Sugar  A  little  Salt 

Mix  salt,  sugar,  cream  of  tartar  and  soda,  with  the 
flour.  Beat  the  egg,  stir  into  it  the  melted  butter  and 
milk.  Stir  all  together  and  bake  in  a  muffin  pan, 
fifteen  or  twenty  minutes. 

Sour  Milk  Biscuits 

1  Pint  of  Flour  1  Teaspoonful  of  Salt 

1  Teaspoonful  of  Lard         1  Cupful  of  Sour  Milk 
1  Teaspoonful  of  Soda 

Put  lard  and  salt  into  the  flour  and  soda  with  the 


12  THINGS  MOTHER  USED  TO  MAKE 

sour  milk.     Mix  together,  roll  thin  and  cut  into 
rounds.    Bake  twenty  minutes. 

Spider  Cake 

2  Cupfuls  of  Bread  Flour    1  Teaspoonful  of  Soda 
l/3  Cupful  of  Lard  1  Teaspoonful  of  Salt 

2  Teaspoonfuls  of  Cream 

of  Tartar 

Put  the  soda,  salt  and  cream  of  tartar  into  the 
dry  flour.  Rub  in  the  lard  and  mix  with  water  into  a 
soft  dough.  Roll  to  the  size  of  the  spider  or  griddle. 
When  the  spider  is  hot  and  well  greased  with  lard, 
lay  on  the  cake  and  cover.  Bake  ten  minutes  on 
one  side,  then  ten  on  the  other.  This  can  be  made 
quickly  without  waiting  for  the  oven  to  heat.  Serve 
hot  with  butter. 

White  Bread 

3  Cupfuls  of  Flour  1  Pinch  of  Salt 
3  Teaspoonfuls  of  Sugar      %  Yeast  Cake 
1  Teaspoonful  of  Lard 

Rub  sugar,  salt  and  lard  into  the  flour.  Dis- 
solve the  yeast  in  half  a  cupful  of  cold  water.  Put 
all  together  and  mix  to  a  stiff  dough  with  milk  or 
water,  at  night.  In  the  morning,  push  it  down  and 
let  rise  again.  Then  knead  and  place  in  a  pan. 
Let  it  rise  to  twice  its  bulk  and  bake  thirty  minutes. 


CAKES 

Filled  Cookies 

1  Cupful  of  Sugar  2  Teaspoonfuls  of  Cream 

y%  Cupful  of  Butter  or  of  Tartar 

Lard  1  Teaspoonf  ul  of  Soda 

1  Cupful  of  Milk  1  Tablespoonf ul  of  Vanilla 

3y2  Cupfuls  of  Flour 

Roll  thin  and  cut  with  a  cooky-cutter. 

Filling  for  Cookies 

1  Cupful  of  Chopped  H  Cupful  of  Water 

Raisins  1  Teaspoonful  of  Flour 

y^  Cupful  of  Sugar 

Cook  this  until  thick,  being  careful  not  to  burn  it. 
Place  cookies  in  a  well-buttered  pan,  spread  on  a 
teaspoonful  of  the  filling  and  cover  with  another 
cooky.  Bake  in  a  moderate  oven. 

Sugar  Cookies 

1  Cupful  of  Sugar  2  Teaspoonfuls  of  Cream 
H  Cupful  of  Butter  of  Tartar 

2  Tablespoonfuls    of  1  Teaspoonful  of  Soda 

Milk  1  Teaspoonful  of  Lemon 

1  Egg  Extract 

Flour  enough  to  roll 

Beat  the  butter,  sugar  and  egg  together,  add  the 
13 


14  THINGS  MOTHER  USED  TO  MAKE 

milk,  stir  the  cream  of  tartar  and  soda  into  the  flour 
dry.    Stir  all  together  and  roll. 

Cream  Cake 

2  Eggs  2  Cupfuls  of  Flour 

1  Cupful  of  Cream  1  Teaspoonful  of  Soda 

(sour  preferred)  J^  Teaspoonful  of  Salt 

1  Cupful  of  Sugar  Flavor  with  Lemon 

Stir  the  soda  into  the  cream;  beat  the  eggs;  add 
sugar,  salt,  flour  and  cream;  last  of  all,  the  flavoring. 

Delicious  Cake  without  Eggs 
1  Cupful  of  Thick,  Sour      Pinch  of  Salt 

Milk  1  Teaspoonful  of  Soda 

1  Cupful  of  Sugar  1  Teaspoonful  of  Cinna- 
}/%  Cupful  of  Butter  mon 

2  Cupfuls  of  Flour  Yz  Teaspoonful  each  of 

1  Cupful  of  Chopped  Cloves  and  Nutmeg 

Raisins 

Stir  the  soda  into  the  sour  milk,  add  melted 
butter  and  sugar,  salt  and  spices.  Put  the  flour 
over  the  raisins  and  stir  all  together.  This  will  make 
one  loaf  or  twelve  little  cakes  in  gem-pans. 

Feather  Cake 

2  Cupfuls  of  Sugar  J^  Teaspoonful  of  Soda 

3  Eggs  3  Cupfuls  of  Flour 
Butter  the  size  of  an  Egg  Flavor  with  Almond 
1  Teaspoonful  of  Cream      Beat  fifteen  minutes 

of  Tartar 


THINGS  MOTHER  USED  TO  MAKE  15 

Cream  together  the  butter  and  sugar.  Add  the 
well-beaten  eggs,  then  the  milk.  Beat  together. 
Put  soda  and  cream  of  tartar  into  the  flour,  dry. 
Stir  all  together  with  the  flavoring.  This  will  make 
two  small  loaves. 

Old-time  Gingersnaps 

1  Cupful  of  Molasses  1  Teaspoonful  of  Soda 

}/2  Cupful  of  Butter  or        1  Teaspoonful  of  Ginger 
Lard 

Boil  the  molasses  five  minutes.  Remove  from  the 
fire,  and  add  soda,  butter  and  ginger.  When  cooled 
a  little,  stir  in  the  flour  until  thick  enough  to  roll, 
then  roll  thin  as  a  postage-stamp.  Cut  with  a 
cooky-cutter,  and  bake  in  a  hot  oven,  being  careful 
not  to  burn.  Shut  in  a  tin  pail.  These  will  keep  for 
a  long  time. 

Gold  Cake 

1  Cupful  of  Sugar  J^  Teaspoonful  of  Cream 
J^  Cupful  of  Butter  of  Tartar 

Yolks  of  4  Eggs  J4  Teaspoonful  of  Soda 

Whites  of  1  Egg  1%  Cupfuls  of  Flour 

}/2  Cupful  of  Milk  Flavoring 

Cream  butter  and  sugar  together.  Add  the  well- 
beaten  eggs,  milk,  flavoring  and  flour  into  which  the 
cream  of  tartar  and  soda  have  been  stirred.  Bake 
thirty  minutes  in  a  moderate  oven. 


16  THINGS  MOTHER  USED  TO  MAKE 

Hermits 

1  Cupful  of  Sugar  1  Teaspoonful  of  Soda 
Yl  Cupful  of  Molasses  1  Teaspoonful  of  Cinna- 
2/3  Cupful  of  Butter  mon 

2  Eggs  1  Teaspoonful  of  Nutmeg 

1  Cupful  of  Raisins,  J^  Teaspoonful  of  Cloves 

Chopped  Fine  Flour  enough  to  roll 

2  Tablespoonf  uls  of  Milk 

Cream  the  butter  and  sugar  together,  beat  the 
eggs,  add  to  the  butter  and  sugar,  then  stir  in  the 
molasses,  milk  and  spices.  Add  the  raisins  which 
have  been  covered  with  flour,  and,  last  of  all,  the 
flour  into  which  the  dry  soda  has  been  sifted.  Roll 
thin  and  cut  with  cooky-cutter. 

Jumbles 

2  Cupfuls  of  Sugar  2  Teaspoonfuls  of  Cream 

1  Cupful  of  Butter  of  Tartar 

]/2  Cupful  of  Milk  1  Teaspoonful  of  Lemon 

2  Eggs  Flour  enough  to  roll 
1  Teaspoonful  of  Soda 

Cream  together  the  butter  and  sugar.  Stir  into 
the  well-beaten  egg.  Add  milk.  Stir  cream  of 
tartar  and  soda  into  the  flour,  dry.  Beat  all  together 
and  flavor.  Cut  into  rings  and  bake  in  a  well- 
greased  pan. 


THINGS  MOTHER  USED  TO  MAKE  17 

Nut  Cake 

1  Cupful  of  Sugar  1  Teaspoonful  of  Cream 
Yz  Cupful  of  Butter  of  Tartar 

Yz  Cupful  of  Milk  Yz  Teaspoonful  of  Soda 

2  Eggs  1  Cupful  of  Hickory  Nut 
2  Cupfuls  of  Flour  Meats,    or    English 

Walnuts 

Cream  the  butter  and  sugar  together,  then  add  the 
well-beaten  eggs  and  milk  and  put  the  soda  and 
cream  of  tartar  into  the  flour.  Stir  all  together, 
adding  nut  meats,  covered  with  flour,  last. 


Oatmeal  Cookies 

2  Eggs  2/3  Cupful  of  Cocoanut 

1  Cupful  of  Sugar  J4  Teaspoonful  of  Salt 

1  Yz  Cupfuls  of  Oatmeal       Yi  Teaspoonful  of  Vanilla 
or  Rolled  Oats  2  Tablespoonfuls  of  But- 

ter 

Cream  the  butter  and  sugar  together  and  add  the 
well-beaten  eggs.  Add  the  remainder  of  the  in- 
gredients and  drop  on  a  well-greased  baking-pan. 
Bake  in  a  moderate  oven,  from  fifteen  to  twenty 
minutes. 


18  THINGS  MOTHER  USED  TO  MAKE 

One,  Two,  Three,  Four  Cake 

1  Cupful  of  Butter  2/3  Cupful  of  Milk 

2  Cupfuls  of  Sugar  2  Teaspoonfuls  of  Cream 

3  Cupfuls  of  Flour  of  Tartar 

4  Eggs  1  Teaspoonful  of  Soda 

Cream  the  butter  and  sugar  together  and  add  the 
well-beaten  eggs;  beat  all  and  add  milk;  beat  again. 
Sift  the  cream  of  tartar  and  the  soda  into  the  flour; 
stir  all  together.  Bake  in  a  slow  oven.  This  will 
make  two  loaves. 

Ribbon  Cake 

3  Eggs  A  little  Salt  and  flavor, 

2  Cupfuls  of  Sugar  Lemon  or  Almond 
2/3  Cupful  of  Butter  1  Large  Cupful  of  Raisins 
1  Cupful  of  Milk  Y±  Pound  of  Citron 

3  Cupfuls  of  Flour  1  Teaspoonful  of  Cinna- 
1  Teaspoonful  of  Cream  mon  and  Cloves 

of  Tartar  A  little  Nutmeg 

1  Tablespoonful  of  Molas-  J/£  Teaspoonful  of  Soda 
ses 

Cream  the  butter  and  sugar  together,  and  add  the 
well-beaten  eggs  and  the  milk.  Mix  the  salt,  soda 
and  cream  of  tartar,  with  the  flour.  Stir  all  together. 
Put  half  of  this  mixture  into  two  oblong  pans.  To 
the  remainder  add  one  tablespoonful  of  molasses, 
one  large  cupful  of  raisins,  stoned  and  chopped,  a 


THINGS  MOTHER  USED  TO  MAKE  19 

quarter  of  a  pound  of  citron  sliced  thin,  one  teaspoon- 
ful  of  cinnamon  and  cloves,  a  little  nutmeg,  and  one 
tablespoonful  of  flour.  Bake  in  two  pans  of  the 
same  size  as  used  for  the  first  half.  Put  the  sheets 
together  while  warm,  alternately,  with  jelly  between. 

Roll  Jelly  Cake 

4  Eggs  }/%  Teaspoonful  of  Soda 

1  Cupful  of  Sugar  Pinch  of  Salt 

1  Cupful  of  Flour  1  Teaspoonful  of  Extract 

1  Teaspoonful  of  Cream  of  Lemon 
of  Tartar 

Beat  together  eggs  and  sugar,  add  salt  and  extract. 
Stir  into  the  dry  flour  the  soda  and  cream  of  tartar. 
Mix  all  together.  Bake  in  a  moderate  oven,  in  a 
large  pan,  and  turn  out,  when  done,  on  a  clean 
towel,  which  has  been  sprinkled  with  powdered 
sugar.  Spread  with  jelly  and  roll  while  warm. 

Silver  Cake 

1  Cupful  of  Sugar  Y2  Cupful  of  Milk 

Va  Cupful  of  Butter  1    Scant  Teaspoonful  of 

2  Cupfuls  of  Flour  Cream  of  Tartar 
Whites  of  3  Eggs                  Y2  Teaspoonful  of  Soda 

Almond  Flavoring 

Cream  together  the  butter  and  sugar,  add  milk  and 
flavoring.  Stir  cream  of  tartar  and  soda  into  dry 
flour.  Last  of  all  add  whites  of  eggs,  beaten  to  a 


20  THINGS  MOTHER  USED  TO  MAKE 

stiff  froth.  To  make  a  very  good  cake,  the  butter 
and  sugar  should  be  creamed  with  the  hand.  Citron 
also  makes  it  very  nice. 

Sponge  Cake,  No.  i 

3  Eggs  1l/2,  Cupfuls  of  Flour 
\y<i  Cupfuls  of  Sugar  1  Teaspoonful  of  Cream 
J^j  Cupful  of  Water  of  Tartar 

Pinch  of  Salt  %  Teaspoonful  of  Soda 

Beat  eggs  and  sugar  together,  add  water  and 
salt,  then  put  soda  and  cream  of  tartar  into  the 
dry  flour.  Beat  all  together.  Bake  slowly. 

Sponge  Cake,  No.  2,  Grandmother's  Rule 

4  Eggs  1  Cupful  of  Flour 
Pinch  of  Salt  1  Teaspoonful  of  Baking- 
1  Cupful  of  Sugar  powder 

Beat  the  eggs  ten  minutes,  add  sugar,  and  beat 
again.  Then  add  the  flour,  into  which  has  been 
stirred  the  baking-powder.  Stir  all  together  and 
flavor.  Bake  in  a  moderate  oven. 


SOME  OLD-FASHIONED  CANDIES 

Chocolate  Taffy 

13/2  Cupfuls  of  Molasses  1   Small  Teaspoonful  of 
\Y^  Cupfuls  of  Sugar  Flour 

Yz  Cupful  of  Milk  Butter  the  size  of  a  Wal- 
2  Squares  of  Chocolate  nut 

Stir  the  sugar,  flour  and  grated  chocolate  into  the 
molasses  and  milk.  When  hot  add  the  butter.  Boil 
until  it  strings.  Pour  into  buttered  tin.  When 
nearly  cold  mark  into  squares. 

Molasses  Candy 

2  Cupfuls  of  Molasses         Butter  the  size  of  a  Wal- 
2  Teaspoonf  uls  of  Vinegar          nut 

Y±  Teaspoonful  of  Soda 

Put  the  molasses,  vinegar  and  butter  into  a  sauce- 
pan. Boil  until  it  strings  when  dropped  from  a 
spoon,  or  until  it  is  brittle  when  dropped  into  cold 
water.  Stir  the  soda  in  briskly  and  pour  into  a 
buttered  tin.  When  nearly  cold,  pull  until  nearly 
white.  Cut  into  small  pieces  or  sticks  and  lay  on 
buttered  platter. 

21 


22  THINGS  MOTHER  USED  TO  MAKE 

Butter  Scotch 

%  Cupful  of  Molasses         J^  Cupful  of  Butter 
Yz  Cupful  of  Sugar 

Boil  until  it  strings.  Pour  into  buttered  tin  and 
when  cold  break  into  pieces.  This  is  very  nice  when 
cooled  on  snow. 

Pop  Corn  Balls  (very  old  recipe) 

1  Cupful  of  Molasses  Piece  of  Butter,   half  the 

size  of  an  Egg 

Boil  together  until  it  strings  and  then  stir  in  a 
pinch  of  soda.  Put  this  over  a  quart  dish  full  of 
popped  corn.  When  cool  enough  to  handle  squeeze 
into  balls  the  size  of  an  orange. 


DESSERTS 

Apple  Tarts 

Roll  rich  pie  crust  thin  as  for  pies.  Cut  into 
rounds,  pinch  up  the  edge  half  an  inch  high  and 
place  in  muffin  rings.  Put  into  each  one  a  table- 
spoonful  of  apple  sauce  and  bake  in  a  hot  oven  for 
twenty  minutes.  Beat  the  white  of  an  egg  to  a  stiff 
froth  and  add  two  tablespoonfuls  of  sugar.  Drop  a 
spoonful  on  the  top  of  each  and  brown  quickly  in  a 
hot  oven. 

Baked  Apples,  No.  i 

Take  good,  sour  apples;  greenings  are  best. 
Scoop  out  the  cores,  wash  and  place  in  a  baking- 
pan.  Fill  the  hole  with  sugar,  and  a  tablespoonful 
for  each  apple  besides.  Pour  over  these  a  generous 
supply  of  cold  water.  Bake  in  a  hot  oven,  until 
light  and  fluffy.  These  make  a  delicious  dessert,  if 
served  with  cream. 

Baked  Apples,  No.  2 

Wash,  core  and  quarter  sour  apples.  Put  them 
into  an  earthen  crock.  Cover  with  cold  water, 

23 


24  THINGS  MOTHER  USED  TO  MAKE 

adding  a  cup  and  a  half  of  sugar  to  six  apples,  or 
sweeten  to  taste.  Bake  three  or  four  hours,  until 
they  are  a  dark  amber  color. 


Baked  Sweet  Apples 

Wash  clean,  fair,  sweet  apples.  Put  these  into  a 
baking-pan,  with  a  little  cold  water  and  a  half-cup  of 
molasses,  if  four  to  six  apples  are  used.  Bake 
slowly  until  you  can  stick  a  fork  through  them. 
Years  ago,  people  ate  these,  with  crackers  and  milk. 
Baked  apples  and  milk  was  a  favorite  dish. 


Baked  Apple  Dumplings 

Take  rich  pie  crust,  roll  thin  as  for  pie  and  cut 
into  rounds  as  large  as  a  tea  plate.  Pare  and  slice 
fine,  one  small  apple  for  each  dumpling.  Lay  the 
apple  on  the  crust,  sprinkle  on  a  tiny  bit  of  sugar  and 
nutmeg,  turn  edges  of  crust  over  the  apple  and  press 
together.  Bake  in  a  hot  oven  for  twenty  minutes. 
Serve  hot  with  cold  sauce. 


Fried  Apples 

Pare  and  slice  apples  and  fry  in  hot  fat.  When 
removed  from  the  fire,  sprinkle  over  them  a  little 
sugar.  Bananas  are  nice  cooked  in  the  same  way. 


THINGS  MOTHER  USED  TO  MAKE  25 

Bramberries 

Crust  Filling 

l}/2  Cupfuls  of  Flour  1  Cupful  of  Raisins 

Yz  Cupful  of  Lard  (scant)  1  Cracker 

1  Teaspoonful  of  Salt  1  Lemon 

Just  enough  Water  to  2/3  Cupful  of  Sugar 

wet  smooth  1  Egg 

A  Little  Salt 

Beat  the  egg,  add  sugar,  salt,  lemon  juice  and 
grated  rind.  Roll  cracker  fine,  chop  raisins  and  mix 
all  together.  Roll  the  crust  thin,  cut  into  rounds. 
Put  a  spoonful  of  filling  between  two  rounds  and 
pinch  the  edges  together.  Prick  top  crust  with  fork. 
Bake  in  iron  pan  for  twenty  minutes. 

Cream  Puffs 

1  Cupful  of  Hot  Water       1  Pinch  of  Salt  and  Bak- 
3/6  Cupful  of  Butter  ing  Soda 

1  Cupful  of  Flour  3  Eggs 

Put  the  water  and  butter,  into  a  dish  on  the  stove. 
When  boiling,  stir  in  the  dry  flour,  into  which  you 
have  put  the  salt  and  soda.  Stir  until  smooth  and 
thick.  When  nearly  cool,  add  three  eggs,  one  at  a 
time.  Drop  on  a  buttered  pan  and  bake  twenty 
minutes  in  a  hot  oven.  This  will  make  twelve  cakes. 
When  they  are  cold,  make  a  slit  in  the  side  with  a 


26  THINGS  MOTHER  USED  TO  MAKE 

sharp  knife,  and  fill  with  whipped  cream  or  the 
following  mixture: 

One  pint  of  milk,  one  egg,  two-thirds  of  a  cupful  of 
sugar,  one  large  spoonful  of  flour.  Beat  the  egg, 
sugar,  flour,  and  a  little  salt  together  till  smooth  and 
stir  into  the  boiling  milk.  Flavor  with  lemon. 

Floating  Island 

1  Quart  of  Milk  1  Teaspoonful  of  Corn- 

4  Eggs  starch 

1  Cupful  of  Sugar  1  Teaspoonful  of  Vanilla 

Pinch  of  Salt 

Put  the  milk  on  the  stove  and  heat  to  nearly  the 
boiling  point.  Whip  whites  of  the  eggs  to  a  stiff 
froth  and  drop  them  by  spoonfuls  into  the  hot  milk 
for  a  few  minutes  to  cook.  With  a  skimmer  remove 
these  islands  to  a  plate.  Beat  the  yolks  of  the  eggs 
with  sugar,  salt  and  cornstarch.  Stir  into  the  milk 
until  it  boils.  Flavor  and  cool.  Turn  into  a  glass 
dish  and  lay  the  "islands"  on  top  of  the  custard. 
Serve  cold. 

Huckleberry  Dumplings 

2  Cupf uls  of  Flour  J^  Teaspoonful  of  Salt 
2  Teaspoonfuls  of  Cream    1  Teaspoonful  of  Lard 

of  Tartar 
1  Teaspoonful  of  Soda 


THINGS  MOTHER  USED  TO  MAKE  27 

Mix  ingredients  together  with  water  until  thick 
enough  to  roll.  Cut  into  rounds  an  inch  thick  as  for 
biscuits.  Boil  one  quart  of  huckleberries  in  one-half 
pint  of  water  and  one-half  cupful  of  sugar.  Drop  in 
the  dumplings.  Boil  for  twenty  minutes.  Serve 
with  cold  sauce  or  cream  and  sugar. 


Coffee  Jelly 

1  Small  Box  of  Gelatine      1  Scant  Quart  of  Boiling 

1  Pint  of  Strong  Coffee  Water 

1  Cupful  of  Sugar  Flavor  with  Vanilla 

Soak  the  gelatine  in  cold  water  for  fifteen  minutes. 
Stir  into  the  coffee  and  add  sugar,  salt  and  water, 
then  vanilla.  Pour  into  a  mould  and  set  away  to 
cool.  Serve  with  sweetened  whipped  cream. 


Lemon  Jelly 

Yi  Box  of  Gelatine  1  Cupful  of  Sugar 

Yz  Cupful  of  Cold  Water    3  Lemons 
1  y%  Cupfuls  of  Boiling 
Water 

Soak  gelatine  in  the  cold  water  for  half  an  hour. 
Add  boiling  water,  sugar  and  juice  of  lemons.  Stir 
well  and  strain  into  mould  or  small  cups. 


28  THINGS  MOTHER  USED  TO  MAKE 

Strawberry  Shortcake,  No.  i 

1  Pint  of  Flour  1  Box  of  Strawberries 

1/3  Cupful  of  Lard  2  Teaspoonfuls  of  Cream 
A  little  Salt  of  Tartar 

Milk  enough  to  make  a  1  Teaspoonful  of  Soda 
stiff  dough 

Put  the  salt,  soda,  lard  and  cream  of  tartar, 
into  the  dry  flour,  mix  with  milk  (water  will  do), 
divide  into  halves  and  roll  large  enough  for  a  Wash- 
ington pie  tin.  Spread  butter  over  one,  lay  the  other 
on  top,  bake  twenty  minutes.  Hull  and  wash  and 
mash  the  berries  and  sweeten  to  taste.  Separate 
the  two  cakes,  butter,  and  place  the  berries  between. 
Serve  hot. 

Strawberry  Shortcake,  No.  2 

1  Tablespoonful  of  Butter  1  Teaspoonful  of  Cream 
2/3  Cupful  of  Sugar  of  Tartar 

1  Egg  J^  Teaspoonful  of  Soda 

%  Cupful  of  Milk  1  Box  of  Strawberries 

1  Cupful  of  Cream 

Cream  together  the  butter  and  sugar  and  add 
the  well-beaten  egg  and  milk.  Stir  the  cream  of 
tartar  and  soda  into  the  dry  flour  and  beat  all  to- 
gether. Bake  in  two  Washington  pie  tins.  Hull, 
wash,  mash  and  sweeten  to  taste,  the  berries.  Put 
half  of  these  between  the  two  loaves,  the  other  half 
on  top,  with  whipped  cream  on  top  of  all. 


EGGS 

To  Boil  Eggs 

Put  your  eggs  into  a  bowl  which  can  be  sent 
to  the  table.  Pour  boiling  water  over  them  and  let 
stand  eight  or  ten  minutes.  It  is  essential  that  the 
water  be  boiling.  This  way  of  boiling  eggs,  though 
so  simple,  is  going  out  of  fashion,  unfortunately,  as  it 
makes  a  wonderful  difference  in  the  appearance  of 
the  egg  when  broken  open,  and  above  all,  in  its 
digestibility.  Eggs  should  never  be  boiled  in  any 
other  way  for  invalids. 


Eggs  on  Toast 

Toast  as  many  slices  of  bread  as  desired.  Butter 
well  and  pour  over  these  just  enough  salted  water  to 
soften.  Have  ready  a  dish  of  boiling  water.  Stir 
it  round  and  round  with  a  spoon  or  fork,  break  the 
egg  and  drop  into  this  swirling  water.  Remove  from 
the  water  in  from  four  to  six  minutes,  as  preferred, 
and  place  one  on  each  slice  of  bread.  Serve  hot,  with 
a  dash  of  pepper,  if  liked. 

29 


30  THINGS  MOTHER  USED  TO  MAKE 

Plain  Omelette 

%  Eggs  Pinch  of  Salt 

2  Teaspoonfuls  of  Water 

Beat  whites  and  yolks  separately.  Put  together, 
salt,  and  add  water.  Pour  onto  a  hot  buttered  fry- 
ing pan  and  fry  one  side  until  it  is  puffed  up,  then 
turn  half  over  and  serve  at  once. 

Ham  Omelette 

Make  a  plain  omelette  and  add  two-thirds  of  a 
cupful  of  chopped  boiled  ham.  Pour  into  the  hot 
frying  pan  and  cook  both  sides. 

New  England  Poached  Eggs 

4  Eggs  Butter  the  size  of  a  Wal- 

8  Tablespoonf  uls  of  Milk       nut 

Y%  Teaspoonful  of  Salt 

Break  the  eggs  into  a  sauce  pan  with  milk,  salt  and 
butter.  Cook  until  they  thicken,  stirring  constantly. 
Remove  from  fire  before  it  wheys.  Serve  hot  with  a 
dash  of  pepper. 


FISH 

Clam  Fritters 

1  Egg  1  Cupful  of  Milk 

1  Cupful  of  Bread-flour  and  a  Little  Salt 

Beat  the  egg  and  half  the  milk,  adding  the  flour 
gradually,  to  make  the  batter  smooth.  Salt,  and 
add  the  last  half-cupful  of  milk.  Put  one  clam  into 
one  teaspoonful  of  batter  and  drop  into  boiling  lard. 
Serve  hot. 

Fish  Balls 

1  Cupful  of  Hot  Mashed  2  Teaspoonfuls  of  Melted 

Potatoes  Butter 

YZ  Cupful  of  Shredded  2  Tablespoonfuls  of  Milk 

Cod-fish 

Put  the  fish  into  a  piece  of  cheese-cloth,  let  cold 
water  run  over  it,  and  squeeze  dry.  Mix  ingredients 
all  together.  Take  a  little  flour  in  the  hand  and 
roll  half  a  tablespoonful  of  the  mixture  between 
the  palms,  to  the  size  of  a  small  peach.  Fry  in  deep 
fat. 

To  Boil  a  Lobster 

Have  a  large  kettle  on  the  fire  with  plenty  of 
boiling  water,  deep  enough  to  cover  the  lobster 

31 


32  THINGS  MOTHER  USED  TO  MAKE 

well.  Put  into  this  one  cupful  of  salt,  if  you  can- 
not get  the  sea-water.  When  the  water  is  galloping, 
put  in  the  lobster,  head  foremost,  and  keep  it  under 
water.  Boil  from  twenty  to  thirty-five  minutes  ac- 
cording to  size. 

To  Dress  Lobsters  Cold 

Crack  the  shell  of  the  claws  carefully,  remove 
the  meat  and  place  on  a  platter.  Turn  the  lobster 
on  its  back,  lay  a  heavy  knife  on  the  middle  of  the 
tail,  all  the  way  up  to  the  body.  Give  it  a  gentle 
blow  with  a  hammer,  then  with  both  hands  turn 
back  the  shell  and  draw  out  the  tail  intact.  Twist 
off  the  claws  from  the  under  side  of  the  body  and 
remove  the  body  from  the  shell.  Open  and  remove 
the  stomach  and  sandbags.  Open  the  tail  in  length, 
halfway  through,  on  the  under  side,  remove  the 
black  vein  from  the  body  to  the  end.  Dress  with 
parsley  and  serve. 

Baked  Mackerel 

1  Mackerel  3  Small  Slices  of  Salt  Pork 

Salt  to  Taste 

Split  open  the  mackerel,  remove  head  and  in- 
sides,  wash  clean,  and  lay  in  a  baking-pan  on  a  well- 
buttered  paper  or  cheese-cloth,  the  skin  side  down. 
Spread  over  this  slices  of  salt  pork  and  a  little  salt. 


THINGS  MOTHER  USED  TO  MAKE  33 

Bake  in  moderate  oven  for  twenty  minutes,  or  half  an 
hour.    This  is  much  nicer  than  fried  mackerel. 


Oysters  on  Toast 

Toast  as  many  slices  of  bread  as  you  require. 
Wipe  enough  oysters  to  cover  them  and  season  with 
pepper  and  salt.  Put  a  little  hot  water  over  the 
bread  and  place  in  a  very  hot  oven,  until  the  edges  of 
the  oysters  curl.  Serve  hot,  with  a  white  sauce. 

Baked  Shad 

Make  a  nice  dressing  of  five  or  six  crackers, 
according  to  size  of  family  (bread  crumbs  will  do). 
Roll  fine,  or  soak  until  soft  in  milk  (water  will  do). 
Season  to  taste  with  poultry  dressing,  salt  and  add  a 
small  piece  of  butter.  Wash  the  shad  and  stuff. 
Have  a  large  sheet  of  white  paper,  well  buttered,  or  a 
piece  of  cheese-cloth.  Put  into  a  baking-pan  and  set 
in  the  oven.  Bake  one  hour.  Spanish  mackerel  is 
fine  baked  in  the  same  way. 


MEAT  DISHES 

A  La  Mode  Beef 

3  Pounds  of  Beef  Potatoes 
6  Onions  Salt 

4  or  5  White  Turnips 

Take  three  pounds  of  a  cheap  cut  of  beef.  Wash, 
put  into  an  iron  pan,  sprinkle  over  it  salt  to  taste. 
Pare  six  onions,  more  or  less,  according  to  size  of 
family,  and  prepare  four  or  five  small  white  turnips 
sliced  thin.  Lay  these  around  the  meat,  and  pour 
over  all  a  quart  of  cold  water.  Put  into  the  oven  and 
bake  three  hours.  Pare  potatoes  enough  for  the 
family,  putting  them  in  an  hour  and  a  half  before 
serving.  This  is  a  most  delicious  way  to  cook  beef. 
As  the  water  cooks  away,  add  more.  Thicken  the 
gravy,  with  flour  wet  with  water,  as  you  would  with 
any  roast  meat. 

Beefsteak  Pie 

2  Pounds  of  Beef  (any         1  Onion 

cheap  cut  will  do)         1  Tablespoonf  ul  of  Salt 

Cut  the  meat  into  small  pieces;  cover  with  cold 
water,  salt  and  put  into  the  oven;  cut  the  onion  into 

34 


THINGS  MOTHER  USED  TO  MAKE  35 

small  pieces  and  add.  Bake  three  hours  in  an 
earthen  dish.  Half  an  hour  before  serving,  put  over 
the  top  a  crust,  made  of  two  cupfuls  of  flour,  two 
heaping  teaspoonfuls  of  baking-powder,  one-half 
teaspoonful  of  salt,  and  one  tablespoonful  of  lard. 
Wet  with  water  or  milk,  as  for  biscuits. 

Beef  Stew  with  Dumplings 

3  Pounds  of  Shin-bone        2  Large  Onions 

with  Meat  1  Tablespoonful  of  Salt 

6  Potatoes 

Wash  the  meat,  put  into  a  kettle,  cover  with  cold 
water  and  boil  four  hours.  Add  the  salt,  and  more 
water,  as  it  boils  away.  Pare  the  onions,  wash  and 
slice  thin;  put  them  in  with  the  boiling  meat,  allow- 
ing two  hours  for  cooking.  Pare  potatoes,  wash, 
slice  thin;  put  them  in  with  the  meat  and  onions, 
allowing  three-quarters  of  an  hour  for  cooking. 

Dumplings 

2  Heaping  Cupfuls  of          1  Teaspoonful  of  Baking 

Flour  Soda 

2  Teaspoonfuls  of  Cream    1  Teaspoonful  of  Lard 

of  Tartar  1  Teaspoonful  of  Salt 

1  Glass  of  Water 

Roll  out  an  inch  thick  and  cut  into  round  pieces. 
Put  these  on  a  wire  plate,  on  top  of  the  meat;  cover 
and  let  boil  twenty  minutes.  Lift  them  out,  and 


36  THINGS  MOTHER  USED  TO  MAKE 

thicken   the   stew   with   three   dessertspoonfuls   of 
flour,  wet  with  a  scant  cup  of  water. 

New  England  Boiled  Dinner 

This  consists  of  corned  beef,  white  and  sweet 
potatoes,  cabbage,  beets,  turnips,  squash,  parsnips 
and  carrots.  The  quantity  depends  upon  the  size  of 
the  family.  Eight  pounds  of  meat  is  sufficient  for  a 
family  of  eight.  Boil  the  meat  four  hours,  the  beets 
three  hours,  the  cabbage  one  and  a  half  hours, 
squash  and  turnips  three-quarters  of  an  hour.  Boil 
these  in  one  kettle,  all  together.  Beets,  carrots  and 
parsnips  should  be  boiled  with  the  skin  on.  Pare 
the  potatoes,  pare  and  slice  the  squash  and  turnip. 
Pick  the  outer  leaves  from  cabbage  and  cut  in  quar- 
ters. When  done,  pare  parsnips  and  carrots.  Drop 
the  beets  into  cold  water  and  slip  the  skin  off  with  the 
hand. 

Brunswick  Stew 

1  Chicken  or  3  Pounds  of  1  Onion 

Lamb  4  Potatoes 

4  Ears  of  Corn  Salt  and  Pepper 
6  Tomatoes 

Cook  the  chicken  or  lamb  until  tender  in  two 
quarts  of  water.  Take  from  the  water  and  chop 
fine.  Put  back  in  the  liquor,  add  the  corn,  cut  from 
the  cob,  tomatoes,  onion,  and  potatoes  all  chopped, 


THINGS  MOTHER  USED  TO  MAKE  37 

salt  and  pepper  to  taste.    Cook  two  hours.    In  winter 
this  can  be  made  by  using  canned  corn  and  tomatoes. 

How  to  Corn  Beef 

A  piece  of  fresh  beef  weighing  seven  or  eight 
pounds  is  sufficient  for  a  family  of  eight.  Wash, 
clean  and  put  it  in  an  earthen  dish,  twenty-four  hours 
before  cooking.  Cover  with  cold  water,  and  add  a 
cup  and  a  half  of  ice-cream  salt.  When  ready  to 
cook  it,  remove  from  the  brine  and  wash,  placing  it 
in  cold  water.  Cook  four  hours. 

Corn  Beef  Hash 

Corned  Beef  Milk 

Potatoes  Salt  and  Pepper 

Lump  of  Butter 

Chop  the  meat  fine,  add  the  same  bulk  of  potatoes 
or  a  little  more.  Put  into  a  saucepan  or  spider  a 
lump  of  butter  the  size  of  an  egg,  and  a  few  spoon- 
fuls of  milk  or  water.  When  bubbling,  put  in  the 
meat  and  potatoes,  and  a  little  salt  and  pepper,  if 
you  like.  Stir  for  a  while,  then  let  it  stand  ten  or 
fifteen  minutes,  until  a  crust  is  formed  at  the  bottom. 
Loosen  from  the  pan  with  a  cake-turner.  Turn  a 
warm  platter  over  it.  Turn  pan  and  hash  together 
quickly  and  serve.  If  you  have  a  scant  quantity, 
place  it  on  slices  of  toasted  bread,  which  have  been 
buttered  and  wet  with  hot  water. 


38  THINGS  MOTHER  USED  TO  MAKE 

Breaded  Pork  Chops 

6  Chops  1  Cupful  of  Bread  Crumbs 

1  Egg  Pinch  of  Salt 
Y2  Cupful  of  Milk 

Beat  the  egg  and  milk  together,  adding  the  salt. 
Dip  the  chops  into  this  mixture,  then  into  the 
crumbs.  Fry  in  hot  fat.  Veal  cutlets  can  be  served 
in  the  same  way. 

Potted  Beef 

3  Pounds  of  a  Cheap  Cut   J^  Can  of  Tomatoes 

of  Beef  Salt  to  taste 

3  Onions 

Put  the  meat  into  a  kettle,  cover  with  cold  water 
and  boil  slowly  for  three  or  four  hours.  Add  salt 
and  onions,  cut  fine.  Put  the  tomato  through  a 
colander.  Boil  all  together,  and,  as  the  water  boils 
away,  add  more.  Serve  the  meat  hot.  The  liquor 
makes  a  delicious  soup,  thickened  with  two  table- 
spoonfuls  of  flour. 

A  Fine  Way  to  Cook  Veal 

2  Pounds  of  Veal,  or  ac-      1  Egg 

cording   to   size   of      Bread  Crumbs 
family  Milk,  Salt  and  Pepper 

Cut  the  veal  into  small  pieces,  a  good  size  for 
serving,  and  season  with  salt  and  pepper.  Dip  into 


THINGS  MOTHER  USED  TO  MAKE  39 

the  egg,  which  has  been  beaten  light,  then  into  the 
bread  crumbs.  Have  a  little  pork  fat  (lard  will  do) 
in  a  frying-pan,  and  cook  until  brown.  Set  on  the 
back  of  the  stove  and  cook  slowly  for  ten  minutes. 
Cover  with  milk,  and  bake  in  the  oven  very  slowly 
for  one  hour  in  a  covered  pan.  The  toughest  veal, 
cooked  in  this  way,  will  be  as  tender  as  chicken. 

Veal  Patties 

\1A  Cupfuls  of  Boiled  y%  Teaspoonful  of  Poul- 

Bice  try  Dressing 

1  Cupful  of  Veal  1  Egg 

1  Teaspoonful  of  Salt  1  Tablespoonful  of  Milk 

Grind  or  chop  the  veal,  salt  and  stir  into  the  rice 
with  the  dressing;  beat  the  eggs,  add  milk,  and  stir 
all  together.  Drop  a  tablespoonful  spread  out  thin 
on  the  griddle,  and  fry  as  you  would  griddle-cakes. 
Chicken,  pork,  or  lamb  may  be  used  instead  of  veal. 


MISCELLANEOUS 

Boston  Baked  Beans 

Pick  over  and  wash  three  cupfuls  of  small  white 
beans;  cover  with  cold  water  and  soak  over  night. 
In  the  morning,  put  them  on  the  stove,  just  to  scald, 
not  boil,  in  the  same  water.  Pour  off  the  water  and 
put  into  an  earthen  bean-pot.  Add  seven  teaspoon- 
fuls  of  sugar,  one  teaspoonful  of  salt,  one  half-pound 
of  salt  pork,  fat  and  lean  mixed.  Cover  with  water, 
and  bake  from  eight  A.  M.  until  six  p.  M.  As  the 
water  boils  away  add  more. 

A  Breakfast  Dish 

Take  stale  brown  bread,  no  matter  how  dry,  and 
boil  until  it  is  soft  like  pudding.  Serve  hot,  with 
cream. 

Cracker  Tea  for  Invalids 

Take  four  Boston  crackers,  split  open,  toast  to  a 
delicate  brown  on  each  side.  Put  these  into  a  bowl, 
or  earthen  dish  of  some  kind,  pour  over  them  a 

40 


THINGS  MOTHER  USED  TO  MAKE  41 

quart  of  boiling  water.  Let  it  stand  on  the  back 
of  the  stove  half  an  hour.  When  cold,  give  two  or 
three  teaspoonfuls  to  the  patient.  It  is  nourishing, 
and  the  stomach  will  retain  it  when  absolutely  noth- 
ing else  can  be  taken. 


Crust  Coffee 

Take  the  crusts,  or  any  pieces  of  stale  brown  bread, 
and  bake  in  the  oven  until  hard  and  brown.  Put 
them  into  an  agate  or  earthen  tea-pot,  pour  over 
them  boiling  water  and  boil  ten  or  fifteen  minutes. 
Strain  and  serve  hot  like  any  coffee,  with  cream  and 
sugar. 

Grape  Juice 

10  Pounds  of  Grapes  1  Cupful  of  Water 

3  Pounds  of  Sugar 

Pick  from  the  stems,  and  wash  clean,  ten  pounds 
of  grapes.  Put  them  on  the  stove  in  a  kettle,  with  a 
little  water,  and  cook  until  tender.  Strain  through  a 
flannel  bag.  Do  not  squeeze  it.  Return  juice  to  the 
kettle,  add  sugar,  and  boil  for  five  minutes.  Seal  in 
glass  jars  when  boiling  hot.  Slant  the  jars,  when 
filling,  to  prevent  cracking.  When  serving,  add 
nearly  the  same  amount  of  water. 


42  THINGS  MOTHER  USED  TO  MAKE 

Mince  Meat 

4  Cupfuls  of  Chopped        1J^  Cupfuls  of  Molasses 

Meat  6  Teaspoonfuls  of  Cinna- 

12  Cupfuls  of  Chopped  mon 

Apples  3  Teaspoonfuls  of  Cloves 

2  Cupfuls  of  Chopped  1  Teaspoonf ul  of  Nutmeg 

Suet  J4  Pound  of  Citron 

1  Cupful  of  Vinegar  Rind  and  Juice  of  One 

3  Cupfuls  Seeded  Raisins        Lemon 

1  Cupful  of  Currants  Butter  the  size  of  an  Egg 

5  Cupfuls  of  Brown  Sugar      and  Salt 

Moisten  with  cold  coffee  or  strong  tea.  Cook 
slowly  two  hours. 

Home-made  Potato  Yeast 

4  Good-Sized  Potatoes  1/3  Cupful  of  Salt 

1  Quart  of  Boiling  Water        lj£    Cupfuls    of    Old 
2/3  Cupful  of  Sugar  Yeast 

Boil,  peel  and  mash  the  potatoes;  add  the  boiling 
water,  sugar  and  salt.  If  old  yeast  cannot  be  ob- 
tained, use  one  and  one-half  cakes  of  compressed 
yeast.  Put  this  into  a  pitcher  or  dish  which  will 
hold  three  pints;  place  in  a  warm  spot  to  rise;  keep 
covered.  Use  two-thirds  of  a  cupful  to  one  quart  of 
flour.  This  recipe  has  been  in  use  over  fifty  years. 


PICKLES 

Pickled  Cauliflower 

1  Cauliflower  1  Teaspoonful  of  Whole 

2  Tablespoonfuls  of  Salt  Cloves 

1  Quart  of  Vinegar  1  Teaspoonful  of  White 

Mustard  Seed 

Pull  the  cauliflower  into  pieces,  put  into  cold 
water  with  the  salt,  heat  gradually  and  boil  five 
minutes,  then  drain  until  dry.  Put  this  into  a 
glass  jar.  Boil  the  clove  and  mustard  seed  in  the 
vinegar,  and  pour  over  the  cauliflower,  hot.  Have  it 
covered  with  vinegar.  Seal  while  hot. 

Green  Chopped  Pickle,  No.  i 

1  Peck  of  Green  Toma-       3  Pints  of  Vinegar 

toes  2  Tablespoonfuls  of  All- 
6  Large  Onions  spice 

4  Green  Peppers  2  Tablespoonfuls  of 

2  Red  Peppers  Whole  Cloves 

2  Pounds  of  Brown  Sugar  2  Sticks  of  Cinnamon 
4  Bunches  of  Celery 

Put  the  tomatoes,  onions  and  peppers  through 
the  meat-grinder,  or  chop  fine,  and  sprinkle  over 

43 


44  THINGS  MOTHER  USED  TO  MAKE 

them  one  cupful  of  salt.  Let  stand  over  night. 
In  the  morning  drain  off  the  water,  put  in  the  other 
ingredients  and  let  come  to  the  boiling  point,  then 
add  one  ten-cent  bottle  of  horse-radish.  Seal  in 
jars  having  a  glass  top. 

Green  Chopped  Pickle,  No.  2 

1  Peck  of  Green  Toma-       5  Large  Onions 

toes  1  Cupful  of  Salt 

2  Large  Cauliflowers  J^  Ounce  of  White  Mus- 
1  Head  of  White  Cab-  tard  Seed 

bage  Yz  Ounce  of  Whole  Cloves 

3  Pounds  of  Sugar  J^  Ounce  of  Celery  Seed 
Vinegar  1  Dessertspoonful  of 

6  Red  Peppers  (Seeded)  Ground  Mace 

Put  through  the  meat-grinder,  or  chop,  toma- 
toes, cauliflower,  cabbage,  onions,  and  peppers. 
Sprinkle  over  these  one  cupful  of  salt  and  let  stand 
over  night.  In  the  morning  drain  off  water,  cover 
with  vinegar,  and  add  the  other  ingredients.  Cook 
until  tender. 

Chili  Sauce,  No.  i 

6  Ripe  Tomatoes  1  Tablespoonf  ul  of  Sugar 

1  Onion  1  Tablespoonf  ul  of  Salt 

4  Green  Peppers  1J^  Cupfuls  of  Vinegar 

Chop,  or  put  through  the  meat-grinder,  toma- 


THINGS  MOTHER  USED  TO  MAKE  45 

toes,  peppers  and  onions,  add  sugar,  salt  and  vinegar. 
Boil  one  hour  and  seal  in  jars. 


Chili  Sauce,  No.  2 

1  Quart  of  Ripe  Toma-  1  Red  Pepper 

toes  2  Teaspoonfuls  of  Salt 

1  Cupful  of  Cider  Vinegar  2  Teaspoonfuls  of  White 
1  Onion  Sugar 

Chop,  or  put  through  the  grinder,  the  onion  and 
pepper,  then  add  the  other  ingredients  and  cook  one 
hour,  uncovered. 


Chili  Sauce,  No.  3 

8  or  9  Large  Ripe  Toma-  1  Tablespoonful  of  Salt 

toes  2  Tablespoonfuls  of  Su- 

1  Large  Onion  gar 

2  Red  Peppers  1  Teaspoonful  of  Ginger 
1  Teaspoonful  of  Cloves  1  Teaspoonful  of  Cinna- 
1  Teaspoonful  of  Allspice  mon 

1  Nutmeg  2  Small  Cupfuls  of  Vine- 

gar 

Chop  the  onion  and  peppers  fine,  mix  all  together, 
and  cook  half  an  hour.    Bottle  while  hot. 


46  THINGS  MOTHER  USED  TO  MAKE 

Chow  Chow,  No.  i 

Yz  Peck  Green  Tomatoes  J4    Cupful    of    Ground 

1  Large   Head   of    Cab-  Black  Pepper 

bage  J^  Ounce  of  Celery  Seed 

6  Large  Onions  2  Pounds  of  Brown  Sugar 

J/£  Pint    Grated    Horse-  3  Quarts  of  Vinegar 

radish  1  Cupful  of  Salt 
Y±  Pound  of  White  Mus- 
tard Seed 

Chop  or  grind  tomatoes,  cabbage  and  onions, 
very  fine  and  salt  over  night.  Next  day,  drain 
off  the  brine,  add  vinegar  and  other  ingredients, 
then  mix  well  and  put  into  glass  jars.  Do  not  cook. 

Chow  Chow,  No.  2 

1  Peck  of  Green  Toma-  1  Tablespoonful  of  Cin- 

toes  namon 
1  Cupful  of  Salt  1  Tablespoonful  of  Cloves 
6  Onions  1   Tablespoonful  of  All- 
6  Peppers  spice 
1  Cupful  of  Sugar  1  Even  Spoonful  of  Gin- 
Vinegar  enough  to  cover  ger 

Cut  the  tomatoes,  onions  and  peppers  into  small 
pieces.  Put  the  salt  over  them  and  let  stand  over 
night.  Drain  off  the  liquor  the  next  day  and  throw 
it  away.  Mix  all  together,  cover  with  vinegar  and 
simmer  until  tender.  Seal  in  glass  jars. 


THINGS  MOTHER  USED  TO  MAKE  47 

Cold  Catsup 

1  Peck  of  Ripe  Tomatoes  2  Tablespoonfuls  of  Pep- 

2  Tablespoonfuls  of  Salt  per 

1  Teacupful  of  White          4  Red  Peppers 

Mustard  Seed  8  Celery  Stalks,  or 

2  Teacupf  uls  of  Chopped    2  Ounces  of  Celery  Seed 

or  Ground  Onions         2  Teaspoonf  uls  of  Ground 
1  Teacupful  of  Sugar  Cloves 

3  Pints  of  Vinegar 

Drain  the  tomatoes  well  before  mixing.  Mix 
together,  let  stand  a  few  hours  and  it  is  ready  for  use. 

Corn  Relish 

18  Ears  of  Corn  1  Pint  of  Vinegar 

1  Onion  4  Cupfuls  of  Sugar 

1  Cabbage  ^  Cupful  of  Salt 

J4  Pound  of  Mustard  2  Peppers 

Cut  the  corn  from  the  cob,  chop  onion,  peppers 
and  cabbage,  add  sugar,  salt  and  vinegar,  and  cook 
slowly  three-quarters  of  an  hour.  Ten  minutes 
before  taking  from  the  fire,  add  a  very  scant  fourth  of 
a  pound  of  dissolved  mustard.  Seal  in  glass  jars. 

Home-Made  Cucumber  Pickles 

Take  enough  small  cucumbers  to  fill  four  one- 
quart  jars;  wash  and  sprinkle  over  them  one  cupful 
of  table  salt;  let  them  remain  over  night;  in  the 


48  THINGS  MOTHER  USED  TO  MAKE 

morning,  wash  and  pack  in  the  jars.  Add  one 
teaspoonful  of  whole  cloves,  one  teaspoonful  of 
whole  allspice,  one  teaspoonful  of  white  mustard 
seed,  and  two  pieces  of  alum,  as  large  as  a  pea,  to 
each  jar.  Fill  the  jars  with  boiling  vinegar,  and  seal. 

Quickly  Made  Cucumber  Pickle 

Take  small  cucumbers,  wipe  clean  and  lay  them 
in  a  small  jar  or  stone  crock.  Allow  one  quart  of 
coarse  salt  to  a  pail  of  water.  Boil  the  salt  and 
water  until  the  salt  is  dissolved,  skim  and  pour 
boiling  hot  on  the  cucumbers.  Cover  them  tight, 
and  let  them  stand  twenty-four  hours,  then  turn  out 
and  drain.  Boil  as  much  vinegar  as  will  cover  the 
cucumbers,  skimming  thoroughly.  Put  the  cucum- 
bers into  clean  glass  jars  and  pour  the  vinegar  on 
boiling  hot.  Put  in  a  piece  of  alum  the  size  of  a 
bean,  and  seal.  They  will  be  ready  for  use  in  forty- 
eight  hours.  Add  peppers  and  spice  if  desired. 

Mixed  Pickles 

2  Quarts  of  Green  Toma-  Yi  Pound  of  Ground  Mus- 

toes  tard 

2  Quarts  of  Cucumbers  3  Cupfuls  of  Sugar 

2  Quarts  of  Small  Onions  1  Ounce  of  Tumeric  Pow- 
2  Heads  of  Cauliflower  der 

2  Green  Peppers  1  Cupful  of  Flour 

1  Gallon  of  Vinegar  1  Cupful  of  Salt 


THINGS  MOTHER  USED  TO  MAKE  49 

Cut  the  tomatoes,  cucumbers,  onions,  cauli- 
flower and  peppers  into  small  pieces.  Pour  over 
them  boiling  brine,  made  of  three  quarts  of  water 
and  one  cupful  of  salt.  Let  this  stand  twenty- 
four  hours,  then  pour  off  the  brine.  Stir  the  flour, 
mustard,  sugar  and  tumeric  powder  together,  and 
wet  with  a  little  of  the  vinegar,  then  stir  it  into  the 
boiling  vinegar,  as  you  would  make  gravy.  Put  the 
other  ingredients  in,  and  simmer  together  until  all 
are  tender.  Seal  in  glass  jars. 

Piccalilli,  No.  i 


1  Peck  of  Green  Toma-  lj^  Cupfuls  of  Sugar 

toes  %  Cupful  of  Salt 

3  Pints  of  Vinegar  2  Large  Spoonfuls  of 
J^  Pint  of  Green  Peppers  Ground  Cloves 

Chop  all  together  and  simmer  three  hours. 

Piccalilli,  No.  2 

1  Peck  of  Green  Toma-       1  Ounce  of  Whole  Cloves, 

toes  Allspice,    and    Mus- 

4  Onions  tard  Seed 

2  Green  Peppers  Vinegar  to  cover 

1  Cupful  of  Salt 

Slice  the  tomatoes,  sprinkle  over  the  salt,  and  let 
stand  over  night.  In  the  morning,  pour  off  the  water 
and  drain.  Slice  peppers  and  onions,  tie  the  spices 


50  THINGS  MOTHER  USED  TO  MAKE 

in  a  piece  of  cheese-cloth,  put  all  together,  and  pour 
over  the  vinegar.  Let  simmer  three  or  four  hours, 
and  seal  in  glass  jars.  Very  good,  and  not  sweetened. 


k      Piccalilli,  No.  3 

1  Peck  of  Green  Toma-  4  Green  Peppers 

toes  Allspice,  Cloves  and  Mus- 

1  Cupful  of  Salt  tard  Seed 

6  Onions  Vinegar 

Wipe  clean,  cut  into  small  pieces,  sprinkle  over 
them  a  cupful  of  salt,  and  let  stand  over  night. 
In  the  morning,  drain  off  the  liquor,  add  six  onions, 
four  green  peppers,  sliced  thin,  one  ounce  each,  of 
whole  allspice,  cloves,  and  white  mustard  seed.  Tie 
the  spices  in  a  muslin  bag,  cover  with  vinegar,  and 
cook  three  or  four  hours  slowly,  until  very  tender,  in 
an  agate  kettle.  This  is  much  nicer  if  sealed  in  glass 
jars. 

Tomato  Catsup,  No.  i 

1  Peck  of  Ripe  Tomatoes   6  Cupfuls  of  Vinegar 
8  Onions  2  Cupfuls  of  Sugar 

6  Red  Peppers  Y2  Cupful  of  Salt 

Chop  or  grind  onions  and  peppers.  Put  with 
tomatoes,  stew  and  press  through  colander,  then 
add  the  rest  of  the  ingredients  and  boil  until  it 
is  thick.  Seal  while  hot  in  glass  jars. 


THINGS  MOTHER  USED  TO  MAKE  51 

Tomato  Catsup,  No.  2 

1  Pint  of  Vinegar  1  Tablespoonful  of  Black 

2  Quarts  of  Ripe  Toma-  Pepper 

toes  Allspice 

1  Tablespoonful  of  Salt       2  Pods  Red  Pepper 
1  Tablespoonful  of  Mus- 
tard 

Peel  the  tomatoes,  add  salt,  black  pepper,  mus- 
tard, red  pepper,  and  allspice.  Mix  and  stew  slowly, 
in  the  vinegar  for  two  hours.  Strain  through  a 
sieve,  and  cook  until  you  have  one  quart.  Cork  in 
bottles. 

Pickled  Watermelon  Rind 

Pare  off  the  green  rind  and  all  the  pink,  using 
just  the  white  of  the  melon.  Cut  into  large  squares. 
Cover  with  water,  and  put  in  a  pinch  of  alum.  Let 
stand  twenty-four  hours.  Pour  off  the  water  and 
drain.  Take  enough  vinegar  to  cover,  add  one 
teaspoonful  of  whole  allspice,  cloves  and  white 
mustard  seed,  and  pour  over  the  rind  boiling  hot. 
Heat  the  vinegar  three  mornings  in  succession,  and 
pour  over  the  rind  while  hot.  It  will  be  ready  for 
use  in  a  week. 


PIES 

Rich  Pie  Crust 

3  Cupfuls  of  Flour  1  Dessertspoonful  of  Salt 
1  Cupful  of  Lard 

Put  salt  and  lard  into  the  flour,  working  in  the 
lard  with  the  hand  until  thoroughly  mixed.  Add 
enough  water  to  barelyjwet, — ice-cold  water  is  best. 
This  is  sufficient  for  two  pies. 

Pork  Apple  Pie 

4  Apples  1  Teaspoonful  of  Ground 
4  Tablespoonf uls  of  Sugar          Cinnamon 

12    Pieces    of    Fat    Salt 
Pork,  size  of  a  Pea 

Line  a  pie-plate  with  rich  crust;  pare,  core  and 
slice  apples  thin,  to  fill  the  plate;  sprinkle  over  these 
the  sugar,  cinnamon  and  pork;  cover  with  crust  and 
bake  in  moderate  oven.  To  be  eaten  warm. 

Chocolate  Custard  Pie 

1  Pint  of  Milk  2  Tablespoonf  uls  of  Cocoa 

4  Tablespoonfuls  of  Sugar          or 
3  Eggs  1    Square    of    Chocolate 

Pinch  of  Salt  1  Teaspoonful  of  Vanilla 

52 


THINGS  MOTHER  USED  TO  MAKE  53 

Beat  yolks  of  eggs  and  add  sugar  and  salt.  Wet 
the  cocoa  with  half  a  cup  of  warm  milk  and  stir  into 
the  yolks.  Flavor.  Line  a  deep  pie-plate  with  rich 
pie-crust,  pinching  a  little  edge  around  the  plate. 
Pour  in  the  mixture  and  bake  until  it  rises.  Beat 
the  whites  to  a  stiff  froth,  add  two  tablespoonfuls  of 
sugar,  spread  over  the  pie  and  brown  in  a  hot  oven. 

Cocoanut  Pie 

1  Pint  of  Milk  Y2  Cupful  of  Grated 

3  Eggs  Cocoanut 

Pinch  of  Salt  Piece  of  Butter  the  size 

of  a  Marble 

Beat  the  yolks  of  the  eggs,  add  sugar  and  salt 
and  beat  again.  Put  in  the  butter  which  has  been 
melted,  milk  and  cocoanut.  Line  a  deep  pie-plate 
with  pie-crust  and  pour  in  the  mixture.  Bake  until 
it  rises — this  is  not  nice  if  baked  too  long.  Beat  the 
whites  of  the  eggs  stiff  and  put  on  top  of  pie  when  it 
is  cool.  Set  in  the  oven  to  brown. 

Cranberry  Pie 

1  Quart  of  Cranberries        2  Cupfuls  of  Sugar 
%  Cupfuls  of  Water 

Line  a  deep  pie-plate  with  crust.  Put  the  cran- 
berries on  the  stove,  with  the  water,  and  cook  until 
tender,  then  rub  them  through  a  colander.  Put  in 
two  scant  cupfuls  of  sugar,  and  boil  for  fifteen 


54  THINGS  MOTHER  USED  TO  MAKE 

minutes.  When  cool,  pour  this  into  the  plate,  lay 
narrow  strips  of  pie-crust  from  the  center  to  the 
outer  edge,  and  bake  in  a  hot  oven. 

Cream  Pie 

1  Cupful  of  Sweet  Cream  2/$  Cupful  of  Sugar 
White  of  One  Egg  1  Teaspoonf  ul  of  Vanilla 

Bake  with  two  crusts.  Beat  white  of  egg  till 
stiff;  add  sugar,  beat  again;  stir  in  the  cream  and 
flavor. 

Old-Time  Custard  Pie 

1  Pint  of  Milk  4  Tablespoonf  uls  of  Sugar 

3  Eggs  y%  Teaspoonf  ul  of  Salt 

Line  a  deep  plate  with  pie-crust,  rolling  it  large 
enough  to  pinch  up  a  little  edge  around  the  plate. 
Beat  the  eggs  thoroughly,  add  sugar  and  salt,  and 
beat  again;  then  add  the  milk  and  stir  well.  Pour 
into  the  plate.  Bake  until  it  rises,  being  sure  to 
remove  from  the  oven  before  it  wheys.  Grate  over 
the  top  a  little  nutmeg.  The  quality  of  the  pie 
depends  largely  on  the  baking. 

Frosted  Lemon  Pie 

1  Lemon  3  Eggs 

1  Cupful  of  Sugar  2  Tablespoonf  uls  of  Flour 

1H  Cupfuls  of  Milk 

Beat  the  yolks  of  the  eggs,  add  the  flour,  the  juice 


THINGS  MOTHER  USED  TO  MAKE  55 

and  rind  of  the  lemon.  Beat  all  together,  add  a 
little  of  the  milk,  and  sugar;  beat,  then  add  the  rest 
of  the  milk.  Line  a  plate  with  crust,  the  same  as  for 
custard;  pour  in  this  mixture  and  bake,  being  careful 
not  to  let  it  whey  when  it  is  done.  Beat  the  whites  of 
the  eggs  to  a  stiff  froth,  add  two  tablespoonfuls  of 
sugar,  spread  over  the  top,  and  set  in  the  oven  to 
brown. 

Mock  Mince  Pie 

1J4  Crackers  1  Cupful  of  Steeped  Tea 

1  Cupful  of  Raisins  1  Egg 

}^  Cupful  of  Molasses  Spices  of  all  kinds  (J/£ 
3/2  Cupful  of  Sugar  Teaspoonful  of  each) 

1/3  Cupful  of  Vinegar 

Pumpkin  Pie,  No.  i 

3  Cupfuls  of  Pumpkin  1  Teaspoonful  of  Cinna- 

(the  bright  yellow  mon 

kind  preferred)  J^  Teaspoonful   of  Nut- 
3  Eggs  meg 

\Y2  Cupfuls  of  Sugar  1  Quart  of  Milk,  a  little 
1  Heaping  Tablespoonf  ul  Salt 

of  Flour 

Boil  the  pumpkin  till  very  tender  and  press 
through  a  colander.  Mix  all  ingredients  together. 
Line  two  deep  pie-plates  with  a  nice  crust,  and  pour 
in  the  mixture,  and  bake  until  they  rise. 


56  THINGS  MOTHER  USED  TO  MAKE 

Pumpkin  Pie,  No.  2 

2  Cupfuls  of  Stewed  and  1  Cupful  of  Sugar 

Sifted  Pumpkin  Pinch  of  Salt 

2  Crackers  Rolled  Fine  J^  Teaspoonful  of  Cinna- 
Boston  Crackers  or  3  mon 

Uneedas  1  Pint  of  Milk 

Pour  the  mixture  into  a  deep  pie-plate  lined  with 
crust,  and  bake  in  a  slow  oven  one  hour. 


Rhubarb  Pie 

1  Pint  of  Rhubarb  1  Cupful  of  Sugar 

1  Tablespoonful  of  Flour    J4  Teaspoonful  of  Soda 

Remove  the  skin,  and  cut  into  small  pieces 
enough  rhubarb  to  fill  a  pint  bowl.  Add  the  soda, 
and  pour  over  it  boiling  water  to  cover.  Let  stand 
fifteen  minutes  and  pour  off  the  water.  Line  a  deep 
plate  with  a  rich  crust.  Put  in  the  rhubarb,  sugar 
and  flour,  cover  with  crust.  Bake  twenty  minutes 
or  half  an  hour. 


Rolley  Polys 

Roll  pie  crust  very  thin  and  cut  into  strips  four 
inches  long  and  three  inches  wide.  Over  these 
spread  jelly  and  lap  the  crust  over,  pressing  edges 


THINGS  MOTHER  USED  TO  MAKE  57 

together.    Brush  over  the  top  with  milk  and  sprinkle 
over  a  little  sugar.    Bake  fifteen  minutes. 


Squash  Pie 

2  Cupfuls  of  Squash  1  Teaspoonful  of  Ground 
5  Tablespoonfuls  of  Cinnamon 

Sugar  %  Teaspoonful  of  Salt 

1  Tablespoonful  of  Flour  1  Egg 

2  Cupfuls  of  Milk 

Pare  the  squash,  boil  till  tender,  and  sift  through  a 
colander.  Beat  the  egg,  add  sugar,  flour,  cinnamon 
and  salt.  Stir  these  into  the  squash  and  add  the 
milk,  stirring  in  slowly.  Bake  in  a  deep  plate,  like 
a  custard  pie. 


Cream  Washington  Pies 

1  Egg  2    Tablespoonfuls    of 

Yz  Cupful  of  Sugar  Melted  Butter 

1  Cupful  of  Flour  1  Rounding  Teaspoonful 

3/£  Cupful  of  Milk  (scant)          of  Cream  of  Tartar 

J^  Teaspoonful  of  Soda 

Cream  butter  and  sugar  together,  add  the  well- 
beaten  egg;  then  the  milk  into  which  has  been  stirred 
the  soda  and  cream  of  tartar;  last  of  all,  the  flour. 
Bake  in  three  round  shallow  dishes. 


58  THINGS  MOTHER  USED  TO  MAKE 

Cream  for  Filling 

1  Cupful  of  Milk  1  Heaping  Tablespoonful 

1  Egg  of  Flour 

A  Little  Salt  2  Tablespoonf  uls  of  Sugar 

]/2  Teaspoonf  ul  of  Vanilla 

Put  the  milk  on  the  stove  to  heat.  Put  the  sugar, 
flour  and  salt  into  the  well-beaten  egg  and  stir  into 
the  milk  when  boiling.  When  cool,  add  vanilla  and 
spread  between  the  layers  of  cake. 


PRESERVES 

Crab  Apple  Jelly 

Cover  the  apples  with  water  and  boil  until  tender. 
Strain  through  a  flannel  bag.  Boil  the  juice  twenty 
minutes.  Add  the  same  amount  of  sugar,  pint  for 
pint,  and  cook  five  minutes.  Pour  into  tumblers, 
and  when  cold,  cover  with  paraffine. 

California  Jam 

Divide  and  seed  as  many  oranges  as  desired. 
Slice  thin,  the  pulp  and  skin  together.  Add  to  each 
pound  of  oranges  one  lemon,  sliced  thin,  and  one 
quart  of  cold  water.  Let  all  stand  twenty-four 
hours;  then  cook  until  tender,  with  the  same  amount 
of  sugar. 

Canned  Cherries 

1  Quart  of  Cherries  1  Cupful  of  Water 

1  Cupful  of  Sugar 

Pick  over  and  wash  the  cherries.  If  they  are 
to  be  used  for  sauce,  can  them  whole;  if  to  be  used 
for  pies  and  puddings,  remove  stones  and  use  less 
water,  as  there  will  be  juice  enough  to  cook  them  in. 
Cook  until  tender  and  seal  when  boiling  hot. 


60  THINGS  MOTHER  USED  TO  MAKE 

Cherry  Conserve 

4  Pounds  of  Cherries  3  Oranges 

4  Pounds  of  Sugar  1  Lemon 

Wash  and  stone  the  cherries.  Wash  and  remove 

seeds  from  oranges  and  lemon.  Put  them  through 

the  meat-grinder  or  chop  fine.  Cook  all  together 

twenty  minutes,  or  until  thick.  Put  into  tumblers 
and  cover  with  paraffine. 

Preserved  Citron 

4  Pounds  of  Citron  3  Gills  of  Water 

3  Pounds  of  Sugar  3  Lemons 

Pare  the  citron  and  cut  into  pieces  one  inch 
square.  Cover  with  cold  water,  adding  a  pinch 
of  salt.  Next  day  throw  off  this  water  and  cover 
with  fresh  water,  this  time  adding  a  pinch  of  alum. 
Slice  the  lemons,  removing  every  seed,  and  boil  until 
tender.  Boil  the  sugar  and  water  together,  skim, 
then  put  into  the  syrup  citron  and  lemon.  Boil 
until  it  looks  rich  and  transparent.  Skim  out  the 
fruit  into  jars  or  tumblers,  boil  down  the  syrup  for 
ten  or  fifteen  minutes,  and  pour  over  the  fruit. 
If  jars  are  used,  fill  to  the  brim  and  seal  while  hot. 
This  can  be  made  in  the  summer  from  watermelon- 
rind.  Cut  off  all  the  pink  of  the  melon,  pare,  and 
prepare  as  you  would  citron.  It  is  really  very 
nice. 


THINGS  MOTHER  USED  TO  MAKE  61 


Currant  Jelly 

Pick  currants  from  the  stems  and  wash  clean. 
Put  them  into  a  kettle  with  a  very  little  water 
and  cook  for  ten  minutes.  Strain  through  a  flannel 
bag.  Use  one  pint  of  juice  to  one  pint  of  sugar. 
Boil  the  juice  fifteen  minutes,  add  sugar  and  boil 
five  minutes.  Pour  into  tumblers  or  jelly  moulds, 
and  when  cold  cover  with  paramne. 


Spiced  Currants 

5  Pounds  of  Currants          4  Teaspoonfuls  of  Cinna- 

4  Pounds  of  Sugar  mon 

1  Pint  of  Vinegar  4  Teaspoonfuls  of  Cloves 

Boil  slowly  two  and  a  half  hours.    Tie  the  spices 
in  a  cloth  before  boiling. 


Cranberry  Jelly 
1  Quart  of  Cranberries        3j^  Cupfuls  of  Sugar 


Put  one  quart  of  cranberries  on  the  stove,  with 
cold  water  enough  to  cover.  Boil  until  tender. 
Strain  through  a  colander.  To  this  four  cupfuls  of 
juice  add  three  and  a  half  cupfuls  of  sugar.  Boil 
twenty  minutes  and  turn  into  a  mould  which  has 
been  wet  with  cold  water. 


62  THINGS  MOTHER  USED  TO  MAKE 


Grape  Conserve 

5  Pints  of  Grapes  £  Oranges 

8  Cupfuls  of  Sugar  1  Cupful  of  Nut  Meats 

%  Pound  of  Raisins 

Pick  the  grapes  from  the  stems,  wash,  and  separate 
the  pulps  from  the  skins.  Stew  the  pulps  and  press 
through  a  colander.  Put  the  raisins  and  oranges 
through  the  meat  grinder,  after  removing  seeds. 
Cook  all  together  except  the  nuts.  Add  these  about 
ten  minutes  before  removing  from  fire.  Put  into 
glasses  and  cover  with  paraffine.  This  makes  eleven 
glasses. 

Grape  Marmalade 

When  making  grape-juice,  use  the  grape  which 
is  left  after  straining,  for  marmalade.  Press  through 
a  colander,  measure  and  use  the  same  amount  of 
sugar.  Cook  until  it  thickens  and  put  into  tumblers. 
When  cold,  cover  with  paraffine. 


Grape  Preserve 

Pick  from  the  stems  and  wash  the  amount  of 
grapes  desired.  Squeeze  the  pulps  from  the  skins. 
Put  into  a  kettle  with  very  little  water  and  boil 
until  the  seeds  loosen.  Press  through  a  colander. 
Put  this  with  skins,  weigh,  and  use  three-fourths  of  a 


THINGS  MOTHER  USED  TO  MAKE  63 

pound  of  sugar,  for  every  pound  of  fruit.  Cook  all 
together  until  the  skins  are  tender,  usually  about  an 
hour.  Seal  in  glass  jars. 

Orange  Marmalade 

1  Grapefruit  1  Whole  Lemon 

1  Whole  Orange  Juice  of  Two  Lemons 

Juice  of  Two  Oranges 

Chop  fruit  fine  or  put  through  the  grinder.  Meas- 
ure and  put  three  times  the  amount  of  water. 
Let  this  stand  till  the  next  day.  Boil  ten  minutes. 
Stand  again  till  the  next  day.  Measure  and  add 
equal  amount  of  sugar.  Boil  until  it  jells.  This 
will  make  eleven  or  twelve  tumblerfuls.  Pour  into 
glasses  while  warm.  When  cold,  pour  over  a  thin 
coating  of  paraffine. 

Peach  Marmalade 

When  preserving  peaches  or  quinces,  wipe  them 
very  clean  before  paring,  and  save  the  skins  for 
marmalade.  Cook  in  water  enough  to  cover  well 
and,  when  tender,  press  through  a  colander.  Meas- 
ure, and  add  the  same  amount  of  sugar.  Boil  half 
an  hour,  or  until  it  thickens.  Put  into  tumblers 
and  cover  with  paraffine.  This  is  nice  for  school 
sandwiches,  or  for  filling  for  Washington  pie  or 
queen's  pudding. 


64  THINGS  MOTHER  USED  TO  MAKE 

To  Can  Peaches 

1  Quart  of  Peaches  2  Cupfuls  of  Water 

1  Cupful  of  Sugar 

Be  sure  to  have  the  jars  perfectly  clean  and 
warm.  Glass  covers  are  always  preferable.  Make 
a  syrup  of  the  sugar  and  water.  Boil  this  hard  for 
five  minutes.  Set  back  on  the  stove  and  let  it  settle, 
then  skim  very  thoroughly.  Pare,  cut  in  half,  and 
remove  the  stones  from  the  peaches.  When  the 
syrup  comes  to  a  boil,  put  in  enough  peaches  to 
fill  your  jar,  whatever  the  size.  Boil  until  tender 
enough  to  pierce  with  a  wisp.  Take  the  fruit  out 
carefully  with  a  spoon  and  place  in  the  jar.  Fill 
the  jar  with  the  boiling  syrup,  being  careful  always 
to  cant  the  jar  as  you  pour  it  in.  If  you  do  this,  the 
jar  will  never  crack,  as  it  is  likely  to  do  if  held  per- 
fectly straight  or  upright.  Always  run  around  the 
inside  of  the  jar  with  a  silver  knife,  and  you  will 
have  no  trouble  in  keeping  fruit.  Seal  while  hot. 
The  peaches  may  be  canned  whole,  if  preferred. 

Pickled  Peaches 

4  Pounds  of  Sugar  1  Tablespoonful  of  All- 

1  Pint  of  Vinegar  spice 

1  Tablespoonful  of  Cloves  Stick  of  Cinnamon 

Boil  the  ingredients  together  for  ten  minutes  be- 


THINGS  MOTHER  USED  TO  MAKE  65 

fore  putting  in  the  peaches.  Cook  as  many  peaches 
in  this  as  possible,  and  have  juice  enough  to  fill  up 
the  jars.  Tie  the  spices  in  a  piece  of  cheese-cloth. 
Pears  may  be  cooked  in  the  same  way. 


Ginger  Pears 

10  Pounds  of  Pears  6  Oranges 

7  Pounds  of  Sugar  1    Box    of    Crystallized 

4  Lemons  Ginger 

Wipe  pears  clean  and  cut  fine  with  sugar.  Simmer 
an  hour.  Then  add  the  lemons  and  oranges,  seeded 
and  cut  fine,  and  the  crystallized  ginger.  Let  all 
boil  together  two  or  three  hours. 

Preserved  Pears 

1  Quart  of  Pears  2  Cupfuls  of  Water 

1  Cupful  of  Sugar 

Use  pears  which  are  just  right  to  eat.  Pare 
and  drop  into  cold  water,  to  prevent  discoloring. 
Make  a  syrup  of  one  cupful  of  sugar  and  two  cup- 
fuls  of  cold  water,  and  boil  the  pears  in  this  until 
you  can  stick  a  straw  through  them.  Fill  the  jars 
with  the  fruit,  all  you  can  put  in,  then  hold  the  jar 
slanting  and  fill  with  syrup  to  the  very  brim.  Use 
whole  pears,  if  preferred.  If  cut  in  halves,  remove 
the  core. 


66  THINGS  MOTHER  USED  TO  MAKE 

Way  to  Pickle  Pears 

1  Pint  of  Vinegar  J^  Tablespoonful  of  whole 

3  Pounds  of  Sugar  Allspice 

6  Pounds  of  Pears  1  Tablespoonful  of  whole 

J/£  Tablespoonful  of  Cin-  Cloves 
namon 

Boil  pears  until  tender.  Boil  vinegar,  sugar, 
and  spices  together  fifteen  minutes,  then  put  in  the 
boiled  pears,  and  cook  all  together  half  an  hour. 
These  will  be  nicer  if  sealed  in  glass  jars. 

To  Preserve  Pineapple 

Peel  the  pineapple,  remove  the  eyes  and  cut  into 
small  cubes.  Weigh,  and  take  three-fourths  of  a 
pound  of  sugar  to  one  pound  of  fruit.  Allow  one 
cupful  of  water  for  each  jar,  and  cook  all  together 
slowly  until  tender.  Fill  the  jars.  This  is  very  nice 
for  ice-cream  or  sherbet. 

Quince  Jelly 

Pare,  core,  and  quarter  the  fruit,  and  boil  in 
water  enough  to  cover.  When  soft,  take  out  the 
fruit  and  strain  the  syrup  through  a  flannel  bag,  then 
return  the  syrup  to  the  kettle  and  boil  until  per- 
fectly clear,  skimming  constantly.  Measure  syrup, 
adding  an  equal  quantity  of  sugar,  and  boil  twenty 
minutes,  removing  the  scum  which  rises  to  the  sur- 


THINGS  MOTHER  USED  TO  MAKE  67 

face.    Pour  into  tumblers  or  moulds  and  set  aside  to 
cool;  then  pour  over  the  top  a  covering  of  paraffine. 

Quince  Marmalade 

Put  the  quinces,  which  were  boiled  in  water 
for  the  jelly,  in  with  the  cores  and  skins.  Cover 
with  water  and  boil  ten  or  fifteen  minutes.  Press  all 
through  a  colander.  Measure,  and  add  the  same 
amount  of  sugar.  Set  on  the  stove  and  boil  fifteen 
minutes,  being  careful  not  to  scorch.  Put  into 
tumblers  and  cover  with  paraffine. 

Quince  Sauce 

Peel,  core,  and  cut  into  quarters  the  quinces. 
Boil  in  clear  water  until  tender.  Weigh  the  quinces 
before  cooking,  and  put  into  the  water  in  which 
they  have  been  boiled  three-fourths  of  a  pound  of 
sugar  for  every  pound  of  quince.  Boil  five  minutes 
and  skim.  Then  put  in  the  quinces  and  cook  until 
of  a  dark  amber  color — for  about  an  hour.  As 
quinces  are  expensive,  old-fashioned  people  used  to 
put  in  one-fourth  as  much  sweet  apple  or  pear. 

Raspberry  Jam,  No.  i 

Mash  the  berries,  add  equal  parts  of  sugar,  and 
let  stand  half  an  hour.  Put  on  the  stove  in  a  kettle 
containing  a  half  cupful  of  water,  to  prevent  sticking. 
Boil  until  it  thickens.  Put  into  tumblers  and  cover 


68  THINGS  MOTHER  USED  TO  MAKE 

with  paraffine.    Blackberries  and  strawberries  used 
in  the  same  way  are  very  nice. 

Raspberry  Jam,  No.  2 

Mash  the  berries,  and  use  two-thirds  as  much 
currant  juice  as  you  have  berries.  Measure,  and 
add  the  same  amount  of  sugar.  Cook  all  together 
until  it  jells.  Put  into  tumblers  and  cover  with 
paraffine. 

To  Keep  Rhubarb  Through  the  Winter 

Fill  preserve  jars  with  cold  water.  Cut  the 
rhubarb  into  small  pieces,  as  you  would  for  a  pie, 
and  drop  them  into  the  jars.  As  they  fill,  the  water 
will  overflow.  When  full,  screw  the  tops  on  the  jars 
and  set  away.  The  water  excludes  the  air,  and  the 
fruit,  treated  in  this  way,  will  keep  for  months. 
When  required  for  use  drain  off  the  water  and  cook 
in  the  usual  way. 

Rhubarb  Marmalade 

5  Pounds  of  Rhubarb          1  Pound  of  Chopped  Wal- 
5  Pounds  of  Sugar  nuts 

5  Lemons,  Juice  and  2  Teaspoonfuls     of     Ex- 

Rind  tract  of  Jamaica  Gin- 

ger 

Cook  all  the  ingredients,  excepting  the  nuts  and 
ginger,  together  three  or  four  hours.  Ten  minutes 


THINGS  MOTHER  USED  TO  MAKE  69 

before  removing  from  the  fire,  add  the  ginger  and 
nuts.  Seal  in  glass  jars,  or  put  into  tumblers.  If 
tumblers  are  used,  cover  over  the  tops  with  a  coating 
of  paraffine. 

Rhubarb  Jam 

6  Stalks  of  Rhubarb  1  Lemon 

3  Oranges  4  Cupfuls  of  Sugar 

Cook  the  rhubarb  and  rind  and  juice  of  the 
lemon  and  oranges  together  for  twenty-five  minutes. 
Put  into  tumblers  and  cover  with  paraffine. 

Spiced  Fruit 

6  Pounds  of  Fruit  1  Pint  of  Vinegar 

4  Pounds  of  Sugar 

For  all  kinds  of  spiced  fruit  use  the  above  measure- 
ments, adding  one  tablespoonful  each  of  cinnamon, 
allspice,  and  cloves,  and  cook  until  tender.  Seal  in 
glass  jars. 


PUDDINGS 

Bread  Pudding 

1  Pint  of  Stale  Bread  ^  Cupful  of  Raisins 

1  Quart  of  Milk  1  Teaspoonful  of  Cinna- 

1  Cupful  of  Sugar  mon 

1  Egg  H  Teaspoonful  of  Salt 

Pour  hot  water  over  the  stale  bread  and  let  soak 
until  soft.  Then  add  other  ingredients  and  bake 
for  three  hours  in  a  moderate  oven.  If  eaten  cold, 
serve  with  hot  sauce.  If  eaten  hot,  serve  with  cold 
sauce. 

Steamed  Chocolate  Pudding 

Butter  size  of  a  Walnut  1  Square  of  Chocolate,  or 
y<L  Cupful  of  Sugar  Two     Dessertspoon- 

J/£  Cupful  of  Milk  fuls  of  Cocoa 

1  Cupful  of  Flour  1  Egg 

1  Teaspoonful  of  Baking-  Salt  to  Taste 
powder 

Cream  together  the  butter  and  sugar,  then  add 
egg  and  milk;  then  the  cocoa,  flour,  salt,  and  flavor- 
ing. Steam  for  an  hour  and  a  half,  and  serve  hot 
with  sauce. 

70 


THINGS  MOTHER  USED  TO  MAKE  71 

Graham  Pudding 

1J/2  Cupfuls  of  Graham  1  Egg 

Flour  1  Teaspoonful  of  Soda 

Yz  Cupful  of  Molasses  Y^  Cupful  of  Raisins  and 
Yz  Cupful  of  Milk  Currants,  mixed 

}4  Cupful  of  Butter  Salt  and  Spice  to  taste 

Stir  the  soda  into  the  molasses,  then  add  the 
beaten  egg  and  milk,  salt  and  spice,  and  melted 
butter.  Add  the  flour  and,  last  of  all,  currants 
and  raisins,  which  have  been  sprinkled  with  flour. 
Steam  two  hours  in  a  tin  pail  set  in  a  kettle  of  water 
and  serve  hot  with  sauce. 

Hasty  Pudding 

Into  a  dish  of  boiling  water  (a  double  boiler  is 
best)  stir  Indian  meal,  very  slowly.  Let  it  cook  for 
an  hour.  The  water  should  be  salted  a  little.  Turn 
this  into  a  bowl.  The  next  day,  or  when  perfectly 
cold,  cut  into  slices  and  fry  hi  pork  fat  or  hot  lard. 
This  is  served  with  molasses. 

Baked  Indian  Pudding 

2  Quarts  of  Milk  1  Cupful  of  Molasses 

1  Cupful  of  Yellow  Corn-   1  Teaspoonful  of  Salt 
meal 

Put  one  quart  of  the  milk  into  an  earthen  pudding- 
pot,  and  the  other  quart  of  the  milk  into  an  agate 


72  THINGS  MOTHER  USED  TO  MAKE 

dish,  on  the  stove,  to  scald.  Stir  the  meal  into  the 
hot  milk  slowly,  one  handful  at  a  time,  until  it 
thickens.  Remove  from  the  stove  and  add  molasses, 
pouring  the  mixture  into  the  cold  milk.  Bake  six 
hours  in  a  slow  oven;  serve  warm  with  cream.  If 
properly  cooked;  it  will  be  red  and  full  of  whey. 

Orange  Pudding 

4  Oranges  3  Eggs 

3  Cupfuls  of  Milk  2  Tablespoonf uls  of  Corn- 

1  Cupful  of  Sugar  starch 

Pinch  of  Salt 

Remove  peel  and  seeds  from  the  fruit  and  cut 
fine.  Sprinkle  over  the  oranges  half  the  sugar. 
Let  stand  for  a  few  hours.  Beat  the  yolks  of  the 
eggs,  add  the  rest  of  the  sugar,  cornstarch  and  salt, 
and  stir  into  the  boiling  milk.  Pour  this,  when 
cooled,  over  the  oranges  and  sugar.  Beat  the 
whites  of  the  eggs  to  a  stiff  froth  and  add  two  table- 
spoonfuls  of  sugar.  Spread  this  over  the  top  and 
brown  in  the  oven.  To  be  eaten  cold. 

Plum  Pudding 

Take  ten  or  twelve  Boston  crackers,  split  them 
open  and  soak  over  night  in  milk.  Use  a  large  pud- 
ding dish  that  will  hold  three  or  four  quarts.  Put  in 
a  layer  of  crackers,  a  handful  of  raisins,  two  table- 
spoonfuls  of  sugar,  cinnamon  and  nutmeg,  and  a 


THINGS  MOTHER  USED  TO  MAKE  73 

little  butter  on  the  crackers;  repeat  this  three  times. 
Have  a  layer  of  crackers  on  the  top.  Make  a  custard 
of  three  or  four  eggs,  five  is  better,  one  cupful  of 
sugar,  a  little  salt,  and  milk  enough  to  fill  the  dish 
within  two  inches  of  the  top.  Bake  in  a  slow  oven 
four  or  five  hours.  Let  stand  until  cold,  and  it  will 
slip  out  whole.  Serve  with  hot  sauce. 

Queen's  Pudding 

1  Pint  of  Bread  1  Cupful  of  Sugar 

1  Quart  of  Milk  1  Teaspoonful  of  Butter 

3  Eggs  1  Lemon 

Soak  one  pint  of  bread  in  a  quart  of  milk  till 
soft.  Beat  together  the  yolks  of  the  eggs,  sugar, 
butter,  and  the  juice  and  rind  of  half  a  lemon.  Stir 
all  together  and  bake  until  it  rises,  about  an  hour 
and  a  half.  When  nearly  cold,  spread  the  top  with 
jelly,  and  then  the  white  of  the  eggs,  beaten  stiff. 
Brown  in  the  oven.  To  be  eaten  cold. 

Poor  Man's  Rice  Pudding 

1  Quart  of  Milk  1  Piece  of  Butter,  size  of 
1  Small  Cupful  of  Sugar  a  Hickory  Nut 

Y2  Cupful  of  Washed  Y2  Teaspoonful  of  Salt 

Rice  (scant)  1  Teaspoonful  of  Vanilla 

Bake  slowly  for  three  hours;  the  success  lies  in 
the  baking.  If  baked  right  it  will  be  creamy  on  top. 


T4  THINGS  MOTHER  USED  TO  MAKE 

Suet  Pudding 

1  Cupful  of  Molasses  1  Teaspoonful  of  Soda 

1  Cupful  of  Milk  1  Teaspoonful  of  Salt 

1  Cupful  of  Chopped  Suet  1  Teaspoonful  of  Clove 
1  Cupful  of  Raisins  1  Teaspoonful  of  Cinna- 

3  Cupfuls  of  Flour  mon 

1  Teaspoonful  of  Nutmeg 

Beat  the  soda  into  the  molasses,  add  milk,  salt 
and  spices.  Cover  the  raisins  and  suet  with  some  of 
the  flour,  stir  all  together.  Steam  three  hours  in  a 
tin  pail,  set  in  a  kettle  of  boiling  water.  Serve  hot 
with  cold  sauce,  made  of  one  cupful  of  sugar  and 
one-third  cupful  of  butter,  creamed  together.  Grate 
a  little  nutmeg  over  the  top. 

Tapioca  Cream 

1  Quart  of  Milk  1  Teaspoonful  of   Corn- 
5  Tablespoonfuls  of  starch 

Tapioca  2/3  Cupful  of  Sugar 

3  Eggs  Pinch  of  Salt 

Soak  the  tapioca  in  a  little  warm  water  for  an 
hour.  Put  the  milk  on  the  stove  in  a  sauce  pan. 
Add  the  sugar  and  salt  to  the  beaten  yolks  of  the 
eggs.  When  the  milk  is  scalded  put  in  the  soaked 
tapioca  and  when  boiling,  stir  in  the  eggs.  Cook 
a  few  minutes  and  remove  from  fire.  Stir  in  the 
beaten  whites  and  flavor.  To  be  eaten  cold. 


SAUCES 

Chocolate  Sauce 

1  Tablespoonful  of  Butter  1  Cupful  of  Sugar 

2  Tablespoonfuls  of  4  Tablespoonfuls  of  Boil- 

Cocoa  ing  Water 

Put  the  butter  into  an  agate  dish  on  the  stove; 
when  melted,  stir  in  the  cocoa  and  sugar  dry;  add 
boiling  water  and  stir  until  smooth.  Add  vanilla  to 
taste. 

Cold  Sauce 

Cream  together  one-half  cupful  of  butter  and  one 
and  one-half  cupfuls  of  sugar.  Grate  a  little  nutmeg 
over  the  top. 

Cranberry  Sauce 

Pick  over  and  wash  one  quart  of  cranberries; 
cover  with  cold  water  and  cook  until  tender.  Re- 
move from  the  fire,  rub  through  a  colander  and 
sweeten  to  taste. 

Cream  Mustard 

y%  Cupful  of  Vinegar  1  Teaspoonful  of  Salt 

Yz  Cupful  of  Sweet  Cream  1  Tablespoonful  of  Mus- 
1  Egg  tard 

Put  the  vinegar  on  the  stove  and  let  it  come  to  a 
75 


76  THINGS  MOTHER  USED  TO  MAKE 

boil.  Have  the  cream,  salt,  mustard,  and  egg  well 
beaten  together,  and  pour  the  boiling  vinegar  over 
them,  then  set  the  whole  over  boiling  water  and  stir 
constantly  until  it  thickens.  When  cold,  it  is  ready 
for  use,  and  is  very  nice. 

Egg  Sauce,  for  Chocolate  Pudding 

2  Cupfuls  of  Sugar  1  Cupful  of  Boiling  Milk 

1  Egg  Flavoring 

Beat  the  egg  and  sugar  together,  and  pour  over  it 
the  boiling  milk,  and  flavor. 

Pudding  Sauce 

1  Cupful  of  Sugar  3  Heaping  Teaspoonfuls 

J/£  Cupful  of  Butter  of  Cornstarch 

1  Pint  of  Water  Flavoring 

Cream  together  the  butter  and  sugar.  Wet  the 
cornstarch  with  a  little  water;  stir  it  into  the  pint  of 
boiling  water  and,  when  thickened,  pour  it  over  the 
butter  and  sugar.  Add  the  flavoring. 

Salad  Dressing 

%  Cupful  of  Vinegar  1  Egg 

Yz  Cupful  of  Water  2  Tablespoonf uls  of  Sugar 

Yl  Cupful  of  Milk  1  Tablespoonful  of  Flour 

Piece  of  Butter  size  of  a      1  Tablespoonful  of  Mus- 
Walnut  tard 

1  Teaspoonful  of  Salt 


THINGS  MOTHER  USED  TO  MAKE  77 

Put  the  vinegar,  water  and  butter  on  the  stove, 
in  an  agate  dish,  to  boil.  Mix  together  sugar,  flour, 
mustard  and  salt,  stir  into  the  beaten  egg  with  the 
milk,  and  add  to  the  boiling  water  and  vinegar. 
Let  Jboil  until  it  thickens.  This  is  quickly  and  easily 
made,  very  nice  and  always  a  success. 

Sauce,  for  Graham  Pudding 

1  Cupful  of  Sugar  1  Lemon 

Yz  Cupful  of  Butter  Y2  Pint  Boiling  Water 

lEgg 

Cream  together  the  butter  and  sugar,  add  the 
well-beaten  yolk  of  egg,  pour  over  this  the  boiling 
water,  juice  of  lemon  and  well-beaten  white  of  egg. 


SOUPS 

Bean  Porridge 

Pick  over  and  wash  two-thirds  of  a  cupful  of 
white  beans.  Put  on  the  back  of  the  stove  in  cold 
water.  Let  these  boil  slowly,  while  the  dinner  is 
cooking.  When  the  boiled  dinner  has  been  taken 
up,  put  these  beans  into  the  liquor  in  which  the 
dinner  was  cooked.  Boil  one  hour.  Wet  three 
tablespoonfuls  of  flour  with  water,  and  stir  in  while 
boiling,  to  thicken.  Serve  hot,  adding  a  little  milk, 
if  you  like. 

Connecticut  Clam  Chowder 

3  or  4  Slices  of  Salt  Pork  1  Teaspoonf ul  of  Parsley 

3  Potatoes  25  Soft-shelled  Clams 

Yz  Onion  1  Quart  of  Water 

1  Cupful  of  Tomatoes  Salt  and  Pepper 

3  Crackers  1  Cupful  of  Milk 

Cut  three  or  four  slices  of  salt  pork  and  fry  in  the 
bottom  of  a  kettle.  Add  the  potatoes  cut  into  dice, 
onion  shaved,  a  cupful  of  stewed  tomatoes,  rolled 
ship  crackers,  minced  parsley,  soft-shelled  clams, 
and  boiling  water.  Add  salt  and  pepper  to  taste  and 
cook  till  the  potatoes  are  tender.  A  little  hot  milk 
may  be  added  just  before  taking  up. 

78 


THINGS  MOTHER  USED  TO  MAKE  79 

Massachusetts  Clam  Chowder 

3  Quarts  of  Clams  8  Boston  Crackers 

6  Medium-sized  Potatoes    4  Slices  of  Salt  Pork 
1  Small  Onion 

Wash  the  clams  clean,  put  them  on  the  stove 
to  cook,  with  one  pint  of  cold  water.  Boil  until 
the  shells  burst  open.  Remove  from  the  stove, 
pour  the  clam  liquor  into  an  earthen  dish  and 
set  away  to  settle.  When  the  clams  have  cooled 
a  little,  pick  them  from  the  shells,  remove  the 
night-caps,  cut  off  the  head,  to  the  shoulders, 
washing  each  clam.  Cut  three  or  four  slices  of 
fat  salt  pork  and  fry  in  the  bottom  of  a  kettle, 
with  half  an  onion.  Skim  these  from  the  fat,  pour 
in  the  clam  liquor,  add  a  little  hot  water.  When 
this  boils,  add  the  raw  potatoes,  which  have  been 
pared  and  sliced  thin,  and  cook  until  tender.  Split 
the  crackers  open  and  soak  till  soft  in  milk  or  water. 
Add  these  and  the  clams  to  the  potatoes.  Cook 
ten  minutes,  then  add  a  quart  of  milk  and  salt,  if 
needed.  Do  not  let  it  boil  after  adding  the  milk. 
Serve  hot.  This  is  very  delicious. 

New  England  Fish  Chowder 

4  Slices  of  Fat  Salt  Pork     2  or  3  Pounds  of  Fresh 
6  or  8  Potatoes  Haddock  or  Codfish 
1  Small  Onion                      8  Boston  Crackers 

Fry  the  salt  pork,  with  the  onion,  in  the  bot- 


80  THINGS  MOTHER  USED  TO  MAKE 

torn  of  a  kettle,  skim  from  the  fat,  and  pour  in 
about  a  quart  of  water.  Slice  the  potatoes  thin, 
after  they  have  been  washed  and  pared.  Make 
alternate  layers  of  fish  and  potatoes,  seasoning 
each  layer  with  pepper  and  salt.  Cook  until  both  are 
tender.  Then  put  in  the  split  crackers,  which  have 
been  soaked  in  milk  or  water,  as  for  clam  chowder. 
Cook  for  ten  minutes.  Pour  in  a  quart  of  milk,  add  a 
small  piece  of  butter  and  serve  hot. 

Lamb  Broth 

2  Pounds  of  Fore-Quarter  1  Tablespoonful  of  Salt 

of  Lamb  1   Teaspoonful    of    Sage 

2/3  Cupful  of  Rice  Leaves 

Put  the  lamb  into  a  kettle,  cover  with  cold  water, 
add  the  salt  and  cook  three  hours.  As  the  water 
boils  away,  add  more.  Wash  the  rice,  allowing  three- 
fourths  of  an  hour  to  cook;  put  in  the  sage,  about 
fifteen  minutes  before  serving,  and  thicken  with  two 
tablespoonfuls  of  flour,  wet  in  two-thirds  of  a  cupful 
of  water.  The  sage  may  be  left  out  if  preferred. 

A  Good  Oyster  Stew 

25  Oysters  Butter 

1  Teaspoonful  of  Flour       Salt 
1  Quart  of  Milk 

Take  twenty-five  oysters,  with  their  liquor  and 
put  these  into  an  agate  dish  on  the  stove  with  salt  to 


THINGS  MOTHER  USED  TO  MAKE  81 

taste,  in  a  pint  of  cold  water.  Boil  five  minutes. 
Stir  into  this  one  heaping  teaspoonful  of  flour,  which 
has  been  wet  with  two  tablespoonfuls  of  cold  water. 
Add  one  quart  of  milk.  Let  it  come  to  a  boil,  but 
be  sure  not  to  have  it  boil.  Remove  from  the  fire, 
and  add  a  piece  of  butter  the  size  of  an  egg.  This  is 
sufficient  for  eight  people. 

Potato  Soup 

4  Potatoes  Piece  of  Butter  size  of  an 

3  Pints  of  Milk  Egg 

Small  piece  of  Onion 

Take  four  large  potatoes,  boil  until  done  and 
mash  smooth,  adding  butter  and  salt  to  taste. 
Heat  the  milk  in  a  double  boiler,  cook  the  onion  in 
it  a  few  minutes  and  then  remove.  Pour  the  milk 
slowly  on  the  potato,  strain,  heat  and  serve  im- 
mediately. Thicken  with  one  tablespoonful  of  flour. 


VEGETABLES 

Green  Corn  Fritters 

2  Cupfuls  of  Corn,  grated  J^  Cupful  of  Flour 

from  the  cob  1   Level   Teaspoonful  of 

2  Eggs  Cream  of  Tartar 

A  Little  Salt  Y2  Level  Teaspoonful  of 

Y2  Cupful  of  Milk  Soda 

Beat  the  eggs,  then  add  the  milk  and  salt.  Stir 
the  corn  into  the  dry  flour,  wetting  with  the  milk 
and  eggs,  then  fry  in  hot  lard. 

Delicious  Stuffed  Baked  Potatoes 

Bake  six  potatoes,  or  enough  for  family.  When 
done,  set  away  to  cool  slightly.  Cut  off  a  small 
piece,  scoop  out  the  inside,  mash,  add  butter,  salt, 
and  milk,  also  tiny  bits  of  parsley,  if  liked.  Fill  the 
shells  with  this  mixture,  put  back  in  the  oven  and 
bake  until  brown. 

Creamed  Potatoes 

4  or  5  Baked  Potatoes         J^  Teaspoonful  of  Salt 
1  Pint  of  Milk  Butter,  the  size  of  a  Wal- 

nut 

Pare  the  potatoes  and  cut  into  small  pieces.  Put 
them  on  the  stove,  in  an  agate  dish,  salt  and  cover 


THINGS  MOTHER  USED  TO  MAKE  83 

with  milk.  Let  them  cook  fifteen  or  twenty  minutes, 
then  thicken  with  one  tablespoonful  of  flour,  stirred 
with  half  a  cupful  of  water;  put  in  the  butter  and 
serve  hot. 

Scalloped  Potatoes 

Butter  a  baking-dish,  pare  and  slice  potatoes 
in  small  pieces.  Put  into  the  dish  with  salt,  pepper 
and  a  little  butter.  Fill  the  dish  with  milk,  sprinkle 
over  the  top  cracker  or  bread  crumbs,  and  cheese,  if 
you  like  it.  Bake  in  the  oven  for  an  hour  and  a  hah* 
or  two  hours. 

Baked  Tomatoes 

6  Tomatoes  A  few  Stalks  of  Celery 

2  Cupfuls  of  Bread  Crumbs       Hearts 

Small  piece  of  Onion  Salt  and  Pepper  to  taste 

Cut  off  a  small  piece  of  each  tomato  and  scoop 
out  the  inside.  Mix  this  with  two  cupfuls,  or  the 
same  amount  of  bread  crumbs,  the  chopped  onion, 
salt  and  pepper.  Then  fill  the  tomatoes  with  this 
mixture,  putting  small  pieces  of  butter  over  the  top. 
Place  these  in  a  pan  in  which  is  a  very  little  water,  to 
prevent  sticking,  and  bake  in  a  hot  oven  from  twenty 
minutes  to  half  an  hour. 

Fried  Tomatoes 

Pare  and  slice  (not  very  thin),  dip  into  flour  and 
fry  on  a  griddle  in  hot  fat. 


APPENDIX 


HOUSEHOLD  HINTS  OLD  AND  NEW  FOR 
HOUSEKEEPERS  YOUNG  AND  OLD 

To  Save  Confusion  in  the  Home 

"Plan  your  work,  then  work  your  plan." 

Monday — Wash,  if  you  have  it  done  in  the  house. 
If  sent  out,  use  that  day  for  picking  up  and  putting 
things  in  order,  after  the  disorder  of  Sunday. 

Tuesday — Iron . 

Wednesday — Finish  ironing  and  bake;  wash 
kitchen  floor. 

Thursday,  Friday — Sweep  and  dust,  thoroughly. 

Saturday — Bake,  and  prepare  in  every  way  pos- 
sible, for  the  following  day. 

Have  in  or  Near  Your  Sink 

A  handle  dish  cloth. 

A  wire  dish  cloth. 

A  cake  of  scouring  soap. 

A  small  brush  for  cleaning  vegetables. 

These  articles  are  indispensable.     Also  have  two 
cloths,  which  must  be  kept  perfectly  clean. 
One  for  washing  dishes. 
One  for  washing  sink. 

87 


88  APPENDIX 

Homemade  Shortening 

Do  not  throw  away  small  pieces  of  fat  from  pork, 
lamb  or  steak.  Put  them  on  the  stove,  hi  a  skillet 
or  agate  dish  and  cook  them  till  there  is  nothing 
left,  but  scraps.  Then  pare  a  potato,  wash  clean, 
cut  into  thin  slices  and  cook  in  the  fat  for  a  half 
hour  to  clarify  it.  Strain  through  a  cloth.  This  will 
be  good  to  fry  doughnuts  in  and  for  all  purposes, 
where  shortening  is  needed,  except  for  pie  crust. 

Pieces  of  fat,  not  fit  for  shortening  can  be  saved 
in  some  old  utensil  and  made  into  kitchen  soap. 

To  Make  Tea  and  Coffee 

Always  use  freshly  boiled  water.  Do  not  boil 
more  than  three  or  four  minutes.  This  is  very  im- 
portant, in  making  a  good  cup  of  tea  or  coffee.  Never 
use  water  which  has  stood  in  the  teakettle  over 
night. 

A  Use  for  Left-over  Coffee 

Do  not  throw  away  the  coffee  you  have  left  from 
breakfast.  If  you  do  not  care  for  iced  coffee  for 
dinner,  make  a  little  coffee  jelly,  by  the  recipe  on 
page  27. 

Never  Throw  away  Old  Underclothes 

Keep  them  for  housecleaning,  for  washing  win- 
dows and  for  washing  lamp  chimneys.  Old  pieces  of 


APPENDIX  89 

calico,  or  flannel  make  good  holders  to  use  about 
the  stove.  Wash,  boil  and  dry  cleaning  cloths  when 
soiled,  that  they  may  be  ready  for  use  again. 

That  Leaky  Hot-Water  Bag 

Do  not  throw  away  an  old  hot-water  bag  because 
it  leaks.  Fasten  over  the  leak,  a  strong  piece  of 
adhesive  plaster.  Fill  the  bag  with  sand  or  salt  and 
cover  with  flannel.  It  will  hold  heat  for  a  long  time, 
and  can  be  used  instead  of  the  water  bottle. 


To  Keep  your  Hands  White 

Keep  a  piece   of   lemon   in   your   bathroom   or 
kitchen.    It  will  remove  stains  from  the  hands. 


To  Brown  Flour 

Spread  flour  upon  a  tin  pie  plate,  put  it  in  a  hot 
oven,  and  stir  constantly,  after  it  begins  to  brown, 
until  it  is  all  colored.  Keep  always  on  hand.  It  is 
good  for  coloring  and  thickening  gravies. 

Lemons  and  Fish 

Lemon  juice  makes  a  very  grateful  addition  to 
all  kinds  of  fish.  Thin  slices  of  lemon,  with  sprigs  of 
parsley,  around  a  platter  of  fish,  makes  a  pretty 
garnish. 


90  APPENDIX 

To  Try  out  Lard 

If  you  want  good  sweet  lard,  buy  from  your 
butcher,  leaf  lard.  Skin  carefully,  cut  into  small 
pieces  and  put  it  into  a  kettle  or  sauce  pan.  Pour 
in  a  half-cupful  of  water,  to  prevent  burning,  and 
cook  slowly,  until  there  is  nothing  left  but  scraps. 
Remove  the  scraps  with  a  skimmer,  salt  it  a  little, 
and  strain  through  a  clean  cloth,  into  tin  pails.  Be 
sure  not  to  scorch  it. 

How  to  Keep  Eggs 

In  the  summer,  when  eggs  are  cheap,  buy  a  suffi- 
cient number  of  freshly  laid  ones  to  last  through  the 
winter. 

Take  one  part  of  liquid  glass,  and  nine  parts  of 
cold  water  which  has  been  boiled,  and  mix  thor- 
oughly. 

Put  the  eggs  into  a  stone  crock,  and  pour  over 
them  this  mixture,  having  it  come  an  inch  above  the 
eggs.  The  eggs  will  keep  six  months,  if  they  are 
perfectly  fresh  when  packed  and  will  have  no  taste, 
as  when  put  into  lime  water. 

Save  your  Old  Stockings 

Old  stockings  are  fine  for  cleaning  the  range.  Slip 
your  hand  into  the  foot  and  rub  hard,  or  place  an 
old  whisk  broom  inside.  It  will  make  the  sides  and 


APPENDIX  91 

front  of  the  range  clean  and  shiny.    In  fact,  you  will 
seldom  need  to  use  blacking  on  these  parts. 

When  Washing  Lamp  Chimneys 

If  you  live  in  the  country  and  use  kerosene  lamps, 
do  not  dread  washing  the  chimneys.  Make  a  good 
hot  suds,  then  wash  them  in  this,  with  a  clean  cloth 
kept  for  that  purpose.  Pour  over  them  very  hot 
or  boiling  water  and  dry  with  an  old  soft  cloth. 
Twist  a  piece  of  brown  paper  or  newspaper,  into  a 
cornucopia  shape  and  place  over  the  chimneys  to 
protect  from  dust  and  flies. 

To  Remove  Disagreeable  Odors  from  the  House 

Sprinkle  fresh  ground  coffee,  on  a  shovel  of  hot 
coals,  or  burn  sugar  on  the  shovel.  This  is  an  old- 
fashioned  disinfectant,  still  good. 

To  Lengthen  the  Life  of  a  Broom 

Your  broom  will  last  much  longer  and  be  made 
tough  and  pliable,  by  dipping  for  a  minute  or  two, 
in  a  pail  of  boiling  suds,  once  a  week.  A  carpet  will 
wear  longer  if  swept  with  a  broom  treated  in  this 
way.  Leave  your  broom  bottom  side  up,  or  hang  it. 

To  Prevent  Mold  on  Top  of  Glasses  of  Jelly 

Melt  paraffine  and  pour  over  the  jelly  after  it  is 
cold.  No  brandy,  paper,  or  other  covering  is  neces- 
sary. 


9£  APPENDIX 

To  Clean  Nickel  Stove  Trimmings 

Rub  with  kerosene  and  whiting,  and  polish  with  a 
dry  cloth. 

To  Clean  Zinc  or  Copper 

Wash  with  soap  suds  and  powdered  bristol  brick. 
When  perfectly  dry,  take  a  flannel  cloth  and  dry 
powdered  bristol  or  any  good  cleaning  powder  and 
polish.  You  will  be  pleased  with  the  result.  I  have 
tried  this  for  forty  years. 

How  to  Prevent  Button  Holes  from  Fraying 

When  making  button  holes  in  serge  or  any  ma- 
terial which  frays,  place  a  piece  of  lawn  of  two  thick- 
nesses, underneath  and  work  through  this. 

Another  way  is  to  make  four  stitchings  in  the 
goods  the  length  of  the  button  hole.  Cut  between 
these,  leaving  two  stitchings  each  side  of  the  hole. 

When  Making  a  Silk  Waist 

Stitch  a  crescent  shaped  piece  of  the  same  material 
as  your  waist  under  the  arm.  It  will  wear  longer 
and  when  the  outside  wears  out  it  looks  neater  than 
a  patch.  If  the  waist  is  lined,  put  this  between  the 
lining  and  the  outside. 

To  Make  Old  Velvet  Look  New 

Turn  hot  flatirons  bottom  side  up.  Rest  these  on 
two  pieces  of  wood,  or  hold  in  your  lap.  Put  over 


APPENDIX  93 

them  a  piece  of  wet  cloth,  then  lay  the  velvet  on  this. 
Brush  with  a  whisk  broom.  The  steam  from  the 
wet  cloth  will  raise  the  nap  and  take  out  the  creases. 

Onion  Skins  as  a  Dye 

If  you  wish  for  a  bright  yellow,  save  your  onion 
skins.  They  will  color  white  cloth  a  very  bright 
yellow.  This  is  a  good  color  for  braided  rugs,  such  as 
people  used  to  make. 

To  Remove  Egg  Stain  from  Silver 

Salt  when  applied  dry,  with  a  soft  piece  of  flannel 
will  remove  the  stain  from  silver,  caused  by  eggs. 

Put  a  Little  Cornstarch  in  Salt  Shakers 

This  will  prevent  the  salt  from  becoming  too 
moist  to  shake  out. 

How  to  Color  Lace  Ecru 

If  you  wish  for  ecru  lace  and  you  have  only  a  piece 
of  white,  dip  it  into  cold  tea  or  coffee,  until  you 
have  the  desired  color. 

To  Keep  Lettuce  Crisp 

Put  it  into  a  paper  bag  and  place  right  on  the  ice. 
It  will  keep  a  week  in  this  way. 


94  APPENDIX 

To  Keep  Celery 

Do  not  put  it  into  water.  Wrap  it  in  a  cloth,  wet 
in  cold  water  and  place  directly  on  the  ice. 

To  Keep  a  Piece  of  Salt  Pork  Sweet 

Put  it  in  a  strong  brine  made  of  one  quart  of  cold 
water,  and  two-thirds  of  a  cup  of  salt. 

Save  Potato-Water 

Pare  potatoes  before  boiling,  and  then  save  the 
water,  to  mix  your  yeast  bread  with. 

A  Use  for  the  Vinegar  Off  Pickles 

When  your  pickles  have  been  used  from  your  glass 
jars,  do  not  throw  away  the  vinegar.  Use  it  in  your 
salad  dressing.  It  is  much  better  than  plain  vinegar 
because  of  the  flavor. 

Do  not  Allow  a  Child  to  Eat  Fresh  Snow 

This  often  looks  clean  and  pure  but  fill  a  tumbler 
with  it,  cover  to  keep  out  the  dust  and  then  show  it 
to  the  child,  that  he  may  see  for  himself,  the  dirt  it 
contains. 

When  Making  Hermits  or  Cookies 

Instead  of  rolling  and  cutting  as  usual,  drop  the 
dough  into  a  large  iron  pan.  The  heat  of  the  oven 


APPENDIX  95 

melts  them  into  one  sheet.  Cut  them  into  squares 
or  long  narrow  strips.  It  takes  much  less  time,  than 
the  old  way  of  rolling  and  cutting. 

To  Clean  a  Vinegar  Cruet  on  the  Inside 

Put  into  it  shot,  pebblestones,  or  beans.  Fill  it 
with  a  strong  soap  suds,  and  one  teaspoonful  of 
bread  soda  or  ammonia.  Let  stand  an  hour,  shake 
well  and  often.  Rinse  with  clean  water. 

To  Make  Tough  Meat,  or  a  Fowl  Tender 

Put  one  tablespoonful  of  vinegar,  into  the  kettle 
while  boiling. 

To  Remove  Black  Grease 

Rub  patiently  with  ether.  It  will  not  leave  a 
ring,  like  gasolene,  and  will  remove  every  trace  of 
the  stain. 

To  Keep  an  Iron  Sink  from  Rusting 

Wash  with  hot  suds.  When  dry  rub  it  well,  with 
a  cloth  wet  with  kerosene.  Do  this  three  or  four 
times  a  week  and  your  sink  will  look  well,  all  the 
time. 

How  to  Add  Salt  to  Hot  Milk 

Salt  will  curdle  new  milk,  so  when  making  gravies, 
or  puddings,  put  your  salt  into  the  flour,  or  with  eggs 


96  APPENDIX 

and  sugar,  to  add  when  the  milk  boils.    Use  a  double 
boiler  for  milk  gravies  and  gruels. 

To  Soften  Boots  and  Shoes 

Rub  them  with  kerosene.  Shoes  will  last  longer, 
if  rubbed  over  with  drippings  from  roast  lamb.  Old- 
fashioned  people  always  used  mutton  tallow  on 
children's  shoes. 

A  Way  to  Cook  Chops 

Pork  or  lamb  chops  are  very  nice,  if  baked  in  a 
hot  oven.  Turn  them  as  they  brown.  It  saves  the 
smoke  in  the  room. 

When  Cooking  Canned  Corn 
Place  it  in  a  double  boiler  to  prevent  scorching. 

Salted  Almonds 

Shell  the  nuts  and  put  into  boiling  water.  When 
they  have  stood  for  fifteen  or  twenty  minutes,  the 
skin  will  slip  off  easily.  When  dry,  mix  a  half-tea- 
spoonful  of  olive  oil  or  butter,  and  a  quarter  of  a 
teaspoonful  of  salt,  with  a  cupful  of  nut  meats. 
Spread  on  a  tin  pan,  and  place  in  a  hot  oven.  Bake 
fifteen  or  twenty  minutes.  Watch  closely  and  stir 
several  times,  as  they  bum  quickly.  Treat  peanuts 
in  the  same  way. 


APPENDIX  97 

Before  Washing  Colored  Clothes 

It  is  wise  to  set  the  color  first,  by  soaking  in  a 
strong  solution  of  cold  salt  water  (one  cupful  of 
salt  to  half  a  pail  of  water).  Soak  two  hours. 

To  Remove  Iron  Rust  from  White  Goods 

The  old-fashioned  way,  still  good,  is  to  wet  the 
place  in  lemon  juice,  sprinkle  on  it  common  table 
salt,  and  lay  it  in  the  sun.  In  these  later  days,  there 
is  on  the  market  an  iron  rust  soap,  which  removes 
the  spot  quickly,  also  an  ink  eradicator,  sold  by  all 
druggists. 

How  to  Make  Starch 

Two  tablespoonfuls  of  starch  should  be  made  into 
a  smooth  paste  with  four  tablespoonfuls  of  cold 
water.  Pour  over  this  three  pints  of  boiling  water, 
stirring  rapidly  all  the  time.  Starch  the  garments, 
while  they  are  still  wet.  In  the  olden  days,  people 
made  starch  of  flour  in  the  same  way,  for  linen  and 
gingham  dresses,  as  it  was  less  expensive  and  thought 
to  be  just  as  good  for  colored  clothes. 

When  you  Go  Away  from  Home  for  a  Few  Days 

Plan  your  meals  before  leaving.  This  simplifies 
matters  for  the  one  left  in  charge,  and  is  often  found 
to  be  of  importance  financially. 


98  APPENDIX 

The  Proper  Way  to  Sweep  a  Room 

Dust  the  furniture  and  put  it  in  another  room. 
Dust  bric-a-brac  and  put  on  the  bed  if  you  are 
sweeping  a  sleeping  room,  if  another  room  put  them 
on  the  table,  or  in  an  adjoining  room.  Brush  the 
draperies,  take  down  and  lay  on  the  bed  or  table. 
Cover  these  and  bric-a-brac  with  a  sheet.  Wet  a 
newspaper,  tear  into  small  pieces  and  spread  on  the 
rug  or  carpet.  Now  you  are  ready  for  sweeping. 
If  the  floor  is  carpeted,  sweep  all  dirt  to  the  center 
of  the  room.  Sweep  the  corners  with  a  small  whisk 
broom.  Move  every  piece  of  furniture  lest  there 
be  dirt  left  underneath.  Open  the  windows  before 
sweeping.  When  the  dust  is  settled  take  a  pail  of 
warm  water,  put  in  a  tablespoonful  of  ammonia,  then 
with  a  clean  cloth  wrung  from  this  wipe  the  window 
glass,  mirror  and  pictures;  polish  with  dry  cloth. 
Wipe  all  finger  marks  from  doors  and  mop  boards. 

Now  take  a  pail  of  clean  water,  with  ammonia, 
and  with  a  small  scrubbing  brush  go  over  the  rug  or 
carpet,  to  remove  dust  and  brighten  the  colors.  Re- 
place furniture,  bric-a-brac  and  draperies  and  your 
room  will  be  sweet  and  clean.  With  care,  once  in 
two  or  three  weeks,  will  be  often  enough  to  do  this. 

When  Baking  Cup  Custards 

Set  them  into  a  pan  of  hot  water.  When  you  re- 
move from  the  oven,  place  them  in  a  pan  of  cold 
water,  to  prevent  longer  cooking. 


APPENDIX  99 

When  Using  Currants  and  Raisins 

Mix  a  little  dry  flour  with  currants  and  raisins 
before  adding  them  to  cakes  or  puddings.  It  will 
keep  them  from  falling  to  the  bottom. 

Try  Baking  Beets,  Instead  of  Boiling  Them 

They  are  much  sweeter.  Three  or  four  hours  is 
necessary,  according  to  size. 

When  Making  Grape  Juice  or  Jelly 

Before  adding  the  sugar,  strain  through  a  flannel 
bag.  It  will  be  much  clearer. 

When  Sewing  Braid  on  a  Dress 

Slip  a  piece  of  pasteboard  three  or  four  inches 
long,  into  the  hem.  You  can  sew  more  quickly,  and 
your  stitches  will  not  show  on  the  right  side. 

To  Skin  Beets 

When  you  remove  beets  from  the  kettle,  plunge 
them  into  a  dish  of  cold  water.  The  skins  will  slip 
off  easily  with  the  hand.  Never  cut  or  pare  beets 
before  cooking. 

A  Fine  Way  to  Keep  Cut  Roses 

Immerse  them  at  night  in  a  pail  of  cold  water, 
blossoms  down. 


100  APPENDIX 

To  Keep  Carnations 

Put  a  little  salt  in  the  water,  which  should  be 
changed  each  morning,  and  cut  the  stems  a  little 
each  time. 

When  Pies  are  Ready  to  Bake 

Put  little  dabs  of  lard,  on  the  top  crust,  then  hold 
it  under  the  faucet,  letting  cold  water  run  over  it. 

A  Way  to  Make  Pies  Brown  and  Shiny 

Just  before  putting  a  pie  in  the  oven,  brush  over 
the  top  with  milk,  using  a  soft  brush  or  a  clean  piece 
of  cheese  cloth. 

When  Threading  a  Needle 

Place  a  piece  of  white  paper  under  the  eye.  You 
will  be  surprised  at  the  ease,  with  which  you  can 
thread  it. 

Make  your  Own  Baking  Powder 

Get  your  grocer  to  weigh  for  you  one  pound  of 
cream  of  tartar,  and  one-half  pound  of  bread  soda. 
Sift  these  together  nine  times  in  a  flour  sifter.  Put 
in  a  tin  can,  and  it  is  ready  for  use. 

To   Prevent   Children  from  Losing   Mittens 

Sew  strongly  to  each  mitten,  four  or  five  inches  of 
narrow  black  ribbon  (use  a  colored  one  if  you  prefer). 


APPENDIX     ';/i  lOl 

Sew  the  other  end  of  ribbon  to  the  c<>at  jsfeve/  :'jC^e 
child  can  remove  mittens  at  any  time  without  losing 
them  and  always  know  where  they  are. 

Teach  a  Child  to  Hang  up  his  Own  Coat  and  Hat 

Have  some  hooks,  low  down  in  the  closet  or 
kitchen  where  a  child  can  reach  them  easily,  to  be 
used  only  by  himself. 

To  Keep  your  Own  Umbrella 

Take  a  piece  of  narrow  white  tape,  three  or  four 
inches  long.  With  a  glass  pen,  or  a  new  clean  steel 
one,  and  indelible  ink,  write  your  name  upon  it. 
Sew  this  to  the  inside  of  the  umbrella. 

To  Wash  a  White  Silk  Waist,  or  a  Baby's  Bonnet 

Use  cold  water  and  white  soap.  Hot  water  will 
turn  white  silk  yellow. 

When  Ironing  Embroidery 

Place  it  right  side  down  on  a  piece  of  soft 
flannel,  ironing  on  the  wrong  side.  If  flannel  is  not 
at  hand,  try  an  old  turkish  towel. 

To  Wash  Small  Pieces  of  Lace 

Put  in  a  horse  radish  bottle  and  pour  over  them, 
strong  soap  suds,  good  and  hot,  and  shake  well.  Let 


102  APPENDIX 

1  stand  awhile  and  shake  again.  Rinse  in  clear,  warm 
water,  by  shaking.  Dry  on  a  clean  cloth  in  the 
sunshine. 

Never  Throw  away  Sour  Milk 

It  is  excellent  for  graham  bread,  gingerbread, 
brown  bread,  griddle  cakes,  and  doughnuts,  also 
biscuit. 

You  can  make  a  delicious  cottage  cheese  of  a  very 
small  quantity. 

Set  the  milk  on  the  back  of  the  stove,  in  an  agate 
dish.  Let  stand  until  the  whey  separates  from  the 
curd.  Strain  through  a  cloth,  squeezing  the  curd 
dry.  Put  in  a  little  salt,  a  small  piece  of  butter, 
and  a  little  sage  if  desired.  Press  into  balls  and 
serve. 

Mark  New  Rubbers 

Take  a  pointed  stick — a  wooden  skewer  from  the 
butcher's  is  best — dip  it  into  ink  and  write  the  name, 
on  the  inside. 

Economical  Hints 

Save  small  pieces  of  soap  in  the  bathroom,  by 
placing  in  a  cup  or  small  box,  until  you  have  a  cupful. 
Add  a  little  water  and  boil  a  few  minutes;  when 
nearly  cool,  press  with  the  hands,  and  you  have  a 
new  cake  of  soap. 

Do  not  throw  away  the  white  papers  around 
cracker  boxes.  They  are  good  to  clean  irons  and 


APPENDIX  103 

will  save  buying  ironing  wax.  If  irons  are  dirty 
put  a  good  layer  of  salt  on  newspaper  and  rub  the 
irons  back  and  forth. 

Save  even  the  coupons  on  your  soap  wrappers. 
You  can  get  a  silver  thimble  for  your  mending  bag 
with  them,  if  nothing  more. 

Save  your  strong  string,  to  wrap  around  packages 
going  by  parcel  post.  Also  fold  nicely  for  further 
use  your  clean  wrapping  papers.  Make  a  bag  of 
pretty  cretonne,  hang  in  the  kitchen  or  cellar  way, 
to  keep  the  string  and  wrapping  paper  in.  You 
will  find  it  very  convenient. 

Do  not  throw  away  small  pieces  of  bread.  Save 
them  for  plum  pudding,  queen's  pudding,  or  dressing 
for  fish  or  fowl.  If  broken  into  small  pieces  and 
browned  in  a  hot  oven,  it  is  very  nice  to  eat  with 
soups.  Or,  dry  well,  roll  fine  and  keep  in  a  glass 
jar,  to  be  used  for  breaded  pork  chops,  croquettes, 
or  oysters. 

To  Mend  Broken  China 

Stir  into  a  strong  solution  of  gum  arabic,  plaster 
of  Paris.  Put  this  on  each  side  of  the  china,  holding 
together  for  a  few  minutes.  Make  it  as  thick  as 
cream. 

To  Clean  Old  Jewelry 

Wash  in  warm  water  containing  a  little  am- 
monia. If  very  dirty  rub  with  a  brush.  This  is  very 
good  also  for  cleaning  hair  brushes  and  combs. 


104  APPENDIX 

Dish  Washing  Made  a  Pleasure 

First  of  all,  remove  all  refuse  from  the  dishes. 
Place  them  near  the  sink,  large  plates  at  the  bottom, 
then  the  smaller  ones,  then  saucers.  Have  a  large 
pan  full  of  very  hot  water.  Make  a  good  soap  suds 
by  using  a  soap  shaker.  Wash  the  tumblers  and  all 
glassware  first,  and  wipe  at  once.  Use  a  handle 
dish  cloth  (which  can  be  bought  for  five  cents),  for 
these,  as  the  water  will  be  too  hot  for  the  hands. 
Wash  the  silver  next.  Have  a  large  pan,  in  which 
to  place  the  clean  dishes,  cups  and  bowls  first.  When 
all  are  washed  pour  over  them  boiling  or  very  hot 
water,  and  wipe  quickly.  Pans  and  kettles  come 
last.  Always  have  a  cake  of  sand  soap  or  a  can  of 
cleaning  powder,  for  scouring  the  pie  plates  and 
bottoms  of  kettles.  It  is  very  little  work  to  keep 
baking  tins  and  kitchen  utensils  in  good  condition,  if 
washed  perfectly  clean  each  time  they  are  used. 

Wash  the  dish  towels,  at  least  once  every  day,  and 
never  use  them  for  anything  else.  With  clean  hot 
water,  clean  towels,  and  plenty  of  soap  dishwashing 
is  made  easy. 

If  you  live  in  New  England,  your  sink  will  be 
in  front  of  a  window.  Be  sure  and  plant  just  out- 
side of  this  window  nasturtiums,  a  bed  of  pansies, 
morning  glories  and  for  fall  flowers,  salvia.  These 
bright  blossoms  will  add  to  your  pleasure  while 
washing  dishes. 


APPENDIX  105 

A  Space  Saver 

If  you  are  crowded  for  space  in  closet,  kitchen  or 
pantry  buy  a  spiral  spring,  such  as  is  used  for  sash 
curtains.  Fasten  the  end  pieces  to  the  back  of  the 
door,  and  stretch  the  spring  from  end  to  end.  You 
now  have  a  fine  place  to  hang  towels,  stockings  or 
neckties,  or  if  used  in  a  pantry,  to  keep  covers. 


Another  Space  Saver 

If  you  have  no  closet  in  your  room,  get  a  board, 
nine  inches  wide,  and  three  or  four  feet  long.  Put 
it  in  the  most  convenient  place  in  your  room  on  two 
brackets.  Stain  it  the  color  of  your  woodwork. 
Screw  into  the  under  side  of  the  board,  wardrobe 
hooks.  Now  get  a  pretty  piece  of  cretonne  or  denim, 
hem  top  and  bottom,  and  tack  with  brass  headed 
tacks  to  the  shelf,  having  it  long  enough  to  come  to 
the  floor,  and  around  the  ends  of  the  board.  Use 
the  top  for  a  book  shelf  or  hats. 


If  the  Freshness  of  Eggs  is  Doubtful 

Break  each  one  separately  into  a  cup,  before 
mixing  together.  Yolks  and  whites  beaten  sepa- 
rately, make  a  cake  much  lighter  than  when  beaten 
together. 


106  APPENDIX 

When  Bread  Cooks  Too  Quickly 

When  your  bread  is  browning  on  the  outside,  be- 
fore it  is  cooked  inside,  put  a  clean  piece  of  brown 
paper  over  it.  This  will  prevent  scorching. 

To  Remove  the  Odor  of  Onions 

Fill  with  cold  water  kettles  and  sauce  pans  in 
which  they  have  been  cooked  adding  a  tablespoonful 
of  bread  soda  and  the  same  of  ammonia.  Let  stand 
on  the  stove  until  it  boils.  Then  wash  in  hot  suds 
and  rinse  well.  A  pudding  or  bean  pot,  treated  in 
this  way,  will  wash  easily.  Wood  ashes  in  the  water 
will  have  the  same  effect. 

Never  Leave  a  Glass  of  Water  or  Medicine,  Un- 
covered in  a  Room 

This  is  very  important.  Water  will  absorb  all  the 
gases,  with  which  a  room  is  filled  from  the  respiration 
of  those  sleeping  in  the  room. 

Weights  and  Measures 

4  Teaspoonsfuls  equal  1  tablespoonful  of  liquid. 

4  Tablespoonfuls  equal  half  a  gill. 

2  Coffee-cupfuls  equal  1  pint. 

2  Pints  equal  1  quart. 

4  Coffee-cupfuls  of  sifted  flour  equal  1  pound. 

1  Quart  of  unsifted  flour  equals  1  pound. 


APPENDIX  107 

1  Pint  of  granulated  sugar  equals  1  pound. 

1  Coffee-cupful  of  cold  butter  pressed  down  equals 
1  pound. 

An  ordinary  tumbler  holds  the  same  as  a  coffee 
cup. 

It  is  well  to  have  a  tin  or  glass  cup,  marked  in 
thirds  or  quarters  for  measuring. 

When  to  Salt  Vegetables 

Every  kind  of  food  and  all  kinds  of  vegetables 
need  a  little  salt  when  cooking.  Do  not  wait  until 
the  vegetables  are  done.  Salt  the  water  they  are 
boiled  in  after  they  begin  to  boil. 

What  to  Serve  With  Meats 

Roast  Beef  and  Turkey 
Squash,  turnips,  onions  and  cranberry  sauce. 

Roast  Pork 
Spinach,  onions  and  apple  sauce. 

Roast  Lamb 
Mint  sauce. 

Roast  Mutton 

Currant  jelly  and  vegetables. 

With  all  kinds  of  meat  and  fowl  pickles  are  always 


108  APPENDIX 

good.    Make  your  own  pickles,  after  recipes  found 
in  this  book. 

The  Length  of  Time  to  Cook  Meats 
Lamb 

Roast  a  leg  of  lamb  three  hours.  Wash  clean, 
sprinkle  over  it  a  little  flour  and  salt  and  put  into  a 
pan,  with  cold  water.  While  it  is  cooking,  take  a 
spoon  and  pour  over  it  the  water  from  the  pan,  three 
or  four  times. 

Veal 

Roast  veal  three  hours,  treating  it  the  same  way 
as  lamb.  When  you  have  removed  it  from  the  pan, 
make  a  smooth  paste,  by  wetting  two  or  three  table- 
spoonfuls  of  flour  with  cold  water,  and  stir  into  the 
water  left  in  the  pan.  Pour  in  more  water,  if  the  size 
of  your  family  requires  it. 

Beef 

Roast  beef  requires  fifteen  minutes  for  each  pound. 
Do  not  salt  beef,  until  you  take  it  from  the  oven. 

Ham 

Boil  a  ham  of  ordinary  size  three  hours.  Let  cool 
in  the  water  in  which  it  is  boiled.  It  is  very  nice  to 
remove  the  skin,  while  warm,  stick  cloves  in  the 
outside,  sprinkle  over  it  a  little  vinegar  and  sugar  and 
bake  for  one  hour. 


APPENDIX  109 

Sausages 

Sausages  are  very  nice,  baked  in  a  hot  oven  twenty 
minutes.  Prick  with  a  fork  to  prevent  bursting. 
Do  this  too,  if  fried. 

Corned  Beef 
Should  boil  four  hours. 

Chicken 

A  chicken  will  cook  in  one  hour  and  a  half.  A  fowl 
requires  an  hour  longer.  Don't  forget  to  put  in  one 
tablespoonful  of  vinegar  to  make  tender. 

Turkey 

A  ten  pound  turkey  needs  to  cook  three  hours,  in 
a  slow  oven. 

The  Length  of  Time  to  Cook  Vegetables 

Onions 
Boil  one  hour.    Longer  if  they  are  large. 

Cabbage 
Requires  one  hour  and  a  half. 

Parsnips 
Boil  two  or  three  hours  according  to  size. 


110  APPENDIX 

Carrots 
Wash,  scrape,  and  boil  one  hour. 

When  Paring  Tomatoes 

Put  them  into  very  hot  water  and  the  skin  will 
come  off  easily. 


'TpHE  following  pages  contain  advertisements  of  a 
few  of  the  Macmillan  books  on  kindred  subjects 


A  TEXTBOOK  OF  DOMESTIC  SCIENCE  FOR 
HIGH  SCHOOLS 

BY  MATILDA  G.  CAMPBELL 

Instructor  in  Home  Economics,  Jesup  W.  Scott  High  School,  Toledo, 
Ohio,  Lecturer  on  Home  Economics,  University  of  California,  Summer 
School,  1911. 

Cloth,  I2mo,  90  cents  net 

This  textbook  has  been  compiled  in  response  to  an  ever  increas- 
ing demand  from  instructors  of  Domestic  Science  for  a  book  which 
can  be  placed  in  the  school,  and  as  a  practical  cookbook  in  the 
home. 

TABLE  OF  CONTENTS 

CHAPTER  I.  The  Relation  of  Food  to  the  Body.  II.  Air  and 
Combustion.  III.  Classification  of  Foods — Carbohydrates. 
IV.  Vegetables.  V.  Sugar  and  Fruits.  VI.  Food  Preserva- 
tion. VII.  Soups.  VIII.  Protein— Eggs.  IX.  Protein- 
Composition  and  Preparation  of  Meat.  X.  Protein — Poultry 
and  Fish.  XI.  Protein— Milk  and  Milk  Products.  XII.  Wa- 
ter and  Beverages.  XIII.  Leavening — Batters  and  Doughs. 
XIV.  Leavening — Breads.  XV.  Fats — Frying  and  Pastry. 
XVI.  Cakes  and  Puddings.  XVII.  Mineral  Foods— Salads. 
XVIII.  Gelatine  and  Frozen  Desserts.  XIX.  Invalid  Cook- 
ery. XX.  Table  Service.  XXI.  Diet  and  Nutrition. 

MRS.  L.  SEELEY'S  COOK  BOOK:  A  Manual  of 
French  and  American  Cookery,  with  Chapters 
on  Domestic  Servants,  their  Rights  and  Duties 
and  Many  Other  Details  of  Household  Man- 
agement 

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Mrs.  Seeley's  long  experience  in  the  conduct  of  an  agency  for 
trained  servants  of  the  best  class  has  enabled  her  to  compile  a 
book  which  covers  practically  all  the  questions  which  can  possibly 
arise  between  an  employer  and  servant,  on  wages,  duties  and 
rights,  both  as  between  employer  and  servant,  and,  what  is  often 
more  important  to  household  peace  and  good  management  itself, 
as  between  servants  themselves.  All  classes  of  servants  are  dealt 
with — waitresses,  footmen,  lady's  maids,  housemaids,  cooks, 
butlers,  etc. 

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ELEMENTS  OF  THE  THEORY  AND  PRAC- 
TICE OF  COOKERY:  A  Text-book  of  House- 
hold Science  for  use  in  Schools 

BY  MARY  E.  WILLIAMS 

Supervisor  of  Cookery  in  the  Public  Schools  of  the  Boroughs  of  Manhattan 
and  the  Bronx,  New  York  City. 

AND 

KATHARINE  ROLSTON  FISHER 

Formerly  teacher  of  Cookery  in  these  Schools. 

Ill,  12mo,  $1.00  net,  postpaid  $1.10 

A  practical  text-book  for  beginners  in  cookery,  filling  a  long-felt 
want.  It  combines  the  features  of  a  working  guide  for  the  kitchen 
with  those  of  a  handbook  for  study  and  reference. 

COMMENDATIONS  OF  EXPERTS 

"We  are  using  the  book  'Elements  of  the  Theory  and  Practice  of  Cook- 
ery' in  our  school.  Last  week  I  allowed  about  a  dozen  girls  to  take  home 
the  books  over  Saturday  and  Sunday.  .  .  .  The  delight  at  the  reception 
the  book  received  at  the  homes  of  the  children,  also  the  appreciation  of  ita 
usefulness  by  the  mothers  are  very  evident  from  the  questions  asked  when 
they  return  the  books." 

ANNIE  LEVY,  Teacher  of  Cookery, 

Public  School,  N.  Y.  City. 

"I  found  it  most  satisfactory.  AH  of  my  pupils  now  own  it  and  find  it 
simplifies  their  work."  EMMA  BOSSONG,  Teacher  of  Cookery, 

Evening  Schools,  N.  Y.  City. 

"It  is  a  real  contribution  to  the  science  of  domestic  economy  and  the 
art  of  good  living.  I  wish  every  girl  in  Virginia  could  be  made  to  master  this 
excellent  manual,  and  then  they  would  all  be  much  better  prepared  to 
perform  the  duties  that  will  sooner  or  later  devolve  on  them  as  housekeepers. 
In  getting  out  this  excellent  book  you  have  laid  both  the  present  and  the 
future  generations  under  obligations  to  you." 

FBANK  P.  BKENT,  Sec'y  Bd.  of  Education, 

Richmond,  Va. 

"After  a  careful  review,  I  gladly  give  my  hearty  endorsement  of  the  work 
and  think  it  would  be  of  inestimable  value  in  all  school  kitchens.  The 
whole  matter  is  so  simply  treated  and  facts  carefully  explained,  that  it 
might  be  used  by  the  youngest  pupils." 

MARY  ADELINE  HACKETT, 

Instructor  of  Cookery,  Worcester,  Mass. 


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A  LABORATORY  HAND-BOOK  FOR  DIETETICS 

BY  MARY  SWARTZ  ROSE,  PH.D. 

Assistant  Professor,  Department  of  Nutrition,  Teachers  College,  Columbia 
University 

Investigations  into  the  quantitative  requirements  of  the  human  body 
have  progressed  so  far  as  to  make  dietetics  to  a  certain  extent  an  exact 
science,  and  to  emphasize  the  importance  of  a  quantitative  study  of  food 
materials.  This  little  book  explains  the  problems  involved  in  the  calcula- 
tion of  food  values  and  food  requirements,  and  the  construction  of  dietaries, 
and  furnishes  reference  tables  which  will  minimize  the  labor  involved  in 
such  work  without  limiting  dietary  study  to  a  few  food  materials. 

Only  brief  statements  of  the  conditions  affecting  food  requirements  have 
been  made,  the  reader  being  referred  to  general  textbooks  on  the  subject 
of  nutrition  for  fuller  information,  but  such  data  have  been  included  as 
seem  most  useful  in  determining  the  amount  of  food  for  any  normal  in- 
dividual under  varying  conditions  of  age  and  activity. 

TABLE  OF  CONTENTS 
PAKT  I 

Food  Values  and  Food  Requirements. 

THE  COMPOSITION  OF  FOOD  MATERIALS. 
THE  FUNCTIONS  OF  FOOD. 

Food  as  a  Source  of  Energy. 

Food  as  Building  Material. 

Food  in  the  Regulation  of  Body  Processes. 
FOOD  REQUIREMENT. 

The  Energy  Requirement  of  Normal  Adults. 

The  Energy  Requirement  of  Children. 

The  Energy  Requirement  of  the  Aged. 

The  Protein  Requirement. 

The  Fat  and  Carbohydrate  Requirement. 

The  Ash  Requirement. 

PART  II 
Problems  in  Dietary  Calculations. 

Studies  in  Weight,  Measure,  and  Cost  of  Some  Common  Food  Materials. 
Relation  between  Percentage  Composition  and  Weight. 
Calculation  of  the  Fuel  Value  of  a  Single  Food  Material. 
Calculation  of  the  Weight  of  a  Standard  or  100-Calorie  Portion. 
Food  Value  of  a  Combination  of  Food  Materials. 

Distribution  of  Foodstuffs  in  a  Standard  Portion  of  a  Single  Food  Material. 
Calculation  of  a  Standard  Portion  of  a  Combination  of  Food  Materials. 
Analysis  of  a  Recipe. 

Modification  of  Cow's  Milk  to  a  Required  Formula. 
Calculation  of  the  Percentage  Composition  of  a  Food  Mixture. 
The  Calculation  of  a  Complete  Dietary. 
Scoring  of  the  Dietary. 
Reference  Tables. 

Refuse  in  Food  Materials.    Conversion  Tables — Grams  to  Ounces.    Con- 
version Tables — Ounces  to  Grams.     Conversion  Tables — Pounds  to 

Grams.     Food  Values  in  Terms  of  Standard  Units  of  Weight.     Ash 

Constituents  in  Percentages  of  the  Edible  Portion.     Ash  Constituents 

in  Standard  or  100-Calorie  Portions. 
APPENDIX 

The  Equipment  of  a  Dietetics  Laboratory. 


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BY  HENRY  C.  SHERMAN,  PH.D. 

Professor  in  Columbia  University 

CHEMISTRY  OF  FOOD  AND  NUTRITION 

Cloth,  ISmo,  viii  +  355  pages,  SI. 60  net 

The  purpose  of  this  volume  is  to  present  the  principles  of  the 
chemistry  of  food  and  nutrition  with  special  reference  to  the 
food  requirements  of  man  and  the  considerations  which  should 
underlie  our  judgment  of  the  nutritive  values  of  food.  The  food 
is  here  considered  chiefly  in  its  nutritive  relations.  It  is  hoped 
that  the  more  detailed  description  of  individual  foods  and  the 
chemical  and  legal  control  of  the  food  industry  may  be  treated 
in  a  companion  volume  later. 

The  present  work  is  the  outgrowth  of  several  years'  experience 
in  teaching  the  subject  to  collegiate  and  technical  students  who 
have  represented  a  considerable  diversity  of  previous  training 
and  points  of  view,  and,  while  published  primarily  to  meet  the 
needs  of  the  author's  classes,  it  is  hoped  that  it  may  also  be  of 
service  to  students  and  teachers  elsewhere  and  to  general  readers 
whose  main  interest  may  lie  in  other  fields,  but  who  appreciate 
the  importance  of  food  and  nutrition  as  factors  in  hygiene  and 
preventive  medicine. 

While  neither  the  size  nor  the  purpose  of  this  book  would  permit 
an  historical  or  technically  critical  treatment,  a  limited  number  of 
historical  investigations  and  controverted  views  have  been  men- 
tioned in  order  to  give  an  idea  of  the  nature  and  validity  of  the 
evidence  on  which  our  present  beliefs  are  based,  and  in  some 
cases  to  put  the  reader  on  his  guard  against  theories  which,  while 
now  outgrown,  are  still  sometimes  encountered. 


THE  MACMILLAN  COMPANY 

Publishers        64-66  Fifth  Avenue         New  York 


HOUSEHOLD  BACTERIOLOGY 

BY  ESTELLE  D.  BUCHANAN,  M.S. 

Recently  Assistant  Professor  of  Botany,  Iowa  State  College 


ROBERT  EARLE  BUCHANAN,  PH.D. 

Professor  of  Bacteriology,  Iowa  State  College,  and  Bacteriologist  of  the 
Iowa  Agricultural  Experiment  Station 

Cloth,  8vo,  xv  +  536  pp.,  index,  $2.25  net 

The  word  Household  is  used  as  an  extension  rather  than  a 
limitation  of  the  title.  In  a  thoroughly  scientific  manner  the 
authors  treat  the  subject-matter  of  general  as  well  as  of  household 
bacteriology  and  include,  therefore,  the  true  bacteria  as  well  as 
the  yeasts,  molds,  and  protozoa.  The  volume  is,  therefore,  a 
general  textbook  of  micro-biology  in  which  special  attention  is 
given  to  those  problems  which  are  of  particular  interest  to  the 
student  of  household  science.  The  main  divisions  of  the  book 
treat  (1)  the  micro-organisms  themselves,  (2)  fermentations  with 
special  reference  to  those  affecting  foods,  (3)  the  relations  of 
bacteria  and  other  micro-organisms  to  health.  A  fully  illustrated 
key  (comprising  37  pages)  to  the  families  and  genera  of  common 
molds,  supplements  the  unusually  extended  discussion  of  the 
morphology  and  classification  of  yeasts  and  molds,  and  makes 
possible  the  satisfactory  identification  of  all  forms  ordinarily 
encountered  by  the  student.  The  work  embodies  the  results  of 
the  most  recent  researches.  The  book  is  exceptionally  well  writ- 
ten, the  different  topics  are  treated  consistently  and  with  a  good 
sense  of  proportion.  While  concise  in  statement,  it  is  thorough 
in  method  and  scope.  It  is,  therefore,  well  adapted  for  use  as  a 
text  not  only  for  students  of  household  science,  but  also  for  those 
to  whom  it  is  desired  to  present  the  science  of  bacteriology  from 
an  economic  and  sanitary  rather  than  from  a  strictly  medical  point 
of  view. 

"The  book  is  a  concisely  written  work  on  micro-biology,  a 
branch  of  economic  science  that  the  public  is  beginning  gradually 
to  understand,  has  important  relationship  to  the  total  welfare  and 
prosperity  of  the  community.  .  .  .  The  manual  can  be  recom- 
mended as  a  very  good  elementary  bacteriology.  It  comprises 
about  all  there  is  of  practical  domestic  value." 

— Boston  Advertiser. 


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Publishers         64-66  Fifth  Avenue         New  York 


TTTO-I? 


